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cooking.nytimes.com
In this recipe, which was featured in The Times in 1989, the chef Edna Lewis suggests braising chicken over hominy with a mélange of aromatic vegetables to make a one-dish meal that is both light and filling When the bird is cooked, its juices meld with the vegetables to make a thin sauce that can be thickened with cream Hominy can be found in the canned-vegetables aisle of your supermarket.
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Get Creamy Latin Pasta Salad Recipe from Food Network
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Get Hungarian Hot Sausage and Lentil Stoup Recipe from Food Network
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Get Romaine Salad with Choice of Raspberry Vinaigrette or Creamy Italian Dressing Recipe from Food Network
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Prepare the best roast chicken every time with just a mixture of herbs and margarine rubbed onto the skin of a whole chicken. Ready in just 2 hours.
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A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!
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This is a chopped salad with lots of tomatoes, onions, cucumbers and peppers. Fresh parsley, basil and garlic are folded in and just a hint of vinegar is splashed on to give it some bite. Chill and the flavors pop out. Six generous servings.
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The secret to making less expensive cuts of meat tender is a good marinade. This one fits the bill. Mix up soy sauce, vegetable oil, ketchup, oregano, and three cloves of garlic, and then marinate the meat overnight. Grill, and slice on the diagonal.