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A simplified but delicious version of this Cajun favorite takes it from a once-in-a-while special treat to a weeknight favorite. You don't slave over a traditional roux, and the recipe only takes 40 minutes.
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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This homemade pizza substitutes goat cheese for mozzarella. You can use the sauce recipe, or use store-bought sauce to make it easier. You can always add any other ingredients - artichoke hearts make a great addition!
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Get Breakfast Tart With Pancetta and Green Onions Recipe from Food Network
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This hearty casserole features ground beef, onion, green pepper, tomatoes and mushrooms simmered into a sauce to layer with cooked spaghetti, Cheddar cheese and cream of mushroom soup. Top with Parmesan and bake for a people-pleasing main dish.
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Slowly roasted duck leg meat is chopped, fried up in duck fat until crispy, then served in lettuce cups with chopped cucumber, green onions, and sesame seeds.
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Cheese ravioli topped with green, red and yellow peppers. A nice change from tomato sauces.
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Served on rye bread, this ham and cheese sandwich gets its unusual, spicy kick from a green chile pepper.
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Get Catfish Gumbo Recipe from Food Network
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I wanted to create a vegetarian chili that is deeply flavored with real chiles, and spicy enough to make smoke come out of your ears. I think I’ve finally cracked...
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto