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cooking.nytimes.com
Danny Bowien, the chef and an owner of Mission Chinese Food in San Francisco and sometimes New York, wanted to have a Chinese version of Caesar salad on his menu The dish that he and Angela Dimayuga, his executive chef, came up with is not Chinese in the least Nor does it owe anything to Caesar save for a tin of anchovies
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This attractive layered dip for tortilla chips is filled with fresh ingredients. The addition of cocktail sauce is a nice, spicy twist.
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We like these over rice. But they 'd be great all by themselves. Lots of black beans, spices, a splash of balsamic vinegar and other good things are plopped into a pot and simmered until it smells so good, you can 't stand it.
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If you aren't using a whole chicken for the Stuffed Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock.
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A flavorful stew of chicken, orange juice, and spices.
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Get Chicken Thighs in Mild Red Curry Recipe from Food Network
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A sweet recipe for cooked coleslaw that is good on hamburgers, hot dogs and vegetables.
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Rotisserie chicken, corn, green chile peppers, and 2 kinds of beans combine in this hearty slow cooker recipe for white chicken chili.
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This light and easy recipe is ideal for a weeknight meal, or anytime you have leftover rice.
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One of the few dishes that is better served cold rather than hot. Absolutely delicious and very Mediterranean!!! It can be made vegetarian by replacing meat with soya.
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This recipe was submitted by Real Women of PHILADELPHIA contestant Ann Miller-Tobin.