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cooking.nytimes.com
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener I thought that finely diced apple, which would melt into the sauce, might do the trick It did, though also mincing the shallots meant that they, too, would add body
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I got inspired to make salmon burgers and they came out great! It always feels good when you can make something new and have it turn out just the way you wanted...
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Cheddar, evaporated milk, salmon and potatoes are seasoned with garlic and dill in this easy chowder.
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Fresh cucumbers, tomatoes, and red onions are tossed with spaghetti and an Italian-style dressing that's dressed up with freshly grated Parmesan and spices.
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 delicious family favorite made with seasoned chicken, green beans and condensed chicken soup.
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This whole wheat and rye bread gains a softer texture with high-gluten flour. Both coffee and cocoa deepen the flavor as well as the color. Caraway seeds add a subtle crunch.
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This hearty pie is baked in a 9x13-inch pan. Chicken and veggies are blended with cream of mushroom soup and chicken broth, topped with a biscuit crust, and then popped into the oven to bake until golden brown.
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This chicken-fried chicken sandwich recipe has chicken breast dipped in buttermilk, floured, fried until crispy, and topped with homemade pickled peppers.
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Blue crab claw meat served on buttery croissants is a favorite picnic dish for my wife, friends and me for summer trips.
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