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This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor.
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Macintosh apples and pumpkin pulp are pureed with sauteed aromatic vegetables and curry seasonings in this soup which is garnished with a swirl of sour cream.
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An easy, delicious sandwich that everyone is sure to love. It combines the taste of fresh pork, BBQ and ranch all on a tasty ciabatta sandwich roll.
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Get Baked Eggs with Salsa Verde Recipe from Food Network
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Creme fraiche is a thickened, slightly tangy cream, and lends a mellow smoothness to sauces that cannot be replicated. Here it blends with garlic and mushrooms in a sublime sauce over chicken.
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Tofu is dipped in a flavorful coating and baked until crispy.
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This recipe is by Dena Kleiman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Yellow Quinoa Recipe from Food Network
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This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood So he brought in his mother, Caterina Schenardi This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna
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Panko (Japanese bread crumbs) crusted fried chicken breasts with a sweet Tonkatsu dipping sauce. Serve with your choice of steamed white rice, shredded cabbage, or even mashed potatoes.