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This French-inspired chicken dish isn’t exactly weeknight fare, but it is sophisticated comfort food that is well worth the effort First, boneless chicken thighs or breasts are pounded into cutlets, marinated in garlic, lemon juice and thyme (up to 6 hours, but even a short sit will do nicely), then breaded and fried They are then dressed in a rich yet delightfully piquant sauce of mushrooms, shallots, garlic, Dijon mustard, white wine and balsamic vinegar that is a welcome contrast to the richness of the fried chicken
cooking.nytimes.com
This is based on Grace Young’s Cilantro Chili Noodles With Egg I added cabbage and carrots to the mix, and I’ve given a choice of rice noodles or glass noodles, also known as bean threads, made with mung bean flour They’re both treated the same way
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Get Crispy Macadamia Crusted Ahi Tuna with Kona Coffee Bbq Sauce Purple Potato Puree Recipe from Food Network
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Get Pad Thai Recipe from Food Network
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Frozen Italian-style meatballs are an easy shortcut in this pasta casserole flavored with roasted peppers and fresh herbs.
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Get Black Bean Veggie Burgers with Greek Mayo Recipe from Food Network
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My in-laws the Boyer’s, Clayton and Jeannette, who have made this for us on many special occasions, handed down this recipe to me the last time we visited New...
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Get General Tso's Chicken Recipe from Food Network
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Get Fried Plantains with Spiced Beef: Piononos Recipe from Food Network
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Get Choux-Nami (Salmon Salad Eclairs) Recipe from Food Network
cooking.nytimes.com
Here's a brilliant and addictive way to use up leftovers that comes together in about 20 minutes It can accommodate practically any vegetable languishing in your refrigerator, and adding leftover cooked chicken, pork, beef, shrimp or tofu isn't a bad idea either.