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This recipe is one I adapted from something I found in our local newspaper over 17 years ago. It is a fantastic go-to dish that everybody loves and my kids devour...
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Tasty refried black beans are worth the time to prepare when made with turkey bacon, jalapeno, chicken stock, and cilantro. This also makes a great savory spread for bread.
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Lemon, wine, and lots of garlic give this slow cooker chicken intense flavor. Serve the chicken by itself or over hot cooked rice.
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This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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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