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This is a very simple if slightly stove-intensive dinner, a two-pot meal that comes together serially to achieve a hearty whole I use sweet Italian sausage most of the time, but the hot varieties work as well, and always the richest chicken stock available — sometimes adding bouillon to my homemade stock for the extra oomph it provides The key is stirring, stirring, stirring the rice as you add the stock, taking care to incorporate each ladleful entirely into the rice before adding more
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Shrimp and Artichoke Risotto! Risotto rice, clam stock, wine, artichoke hearts, and paprika seasoned shrimp.
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Get Panko Crusted Chicken Legs Recipe from Food Network
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Get Risotto with Clams Recipe from Food Network
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Get Teriyaki Chicken with Pickled Cucumbers Recipe from Food Network
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This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
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Don't think twice about the urge to skip takeout. This curry is too easy to pass up.
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Get Chipotle Chicken Burritos Recipe from Food Network
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Get Make-it-don't-buy-it Frozen Vegetarian Burritos Recipe from Food Network
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In this vegan dish, tofu is marinated, baked, then stir-fried with green bell pepper, zucchini, and mushrooms in a spicy Kung Pao sauce.