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Curry and apple chunks liven up this cold potato salad, made with sour cream and mayonnaise.
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This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here, standard weeknight chicken breasts are transformed into a dish that's fragrant and spicy It's very easy to prepare: just make a quick stew of butter, onions, celery, garlic, apple, tomatoes and curry powder Blend that together in a food processor until it forms a thick sauce, then combine with chicken breasts that have been lightly browned
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This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy.
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A fresh selection of veggies and spices blend in our Chicken Casserole. It's a chicken recipe that will leave you full--and extremely satisfied.
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Sandwiches with Southern charm.
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This wonderfully spiced dish is halfway completed before you start cooking I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them
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In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top I prefer the method here, but you could always fry up some apples and serve them on the side
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Go balls to the wall for these buff chick meatballs.
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A great way to use homemade pesto besides as a pasta sauce is this egg salad that tastes great on crackers or cocktail rye or can be served on top of a summer salad.