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This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!
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Haloumi cheese balances the sharp flavors of this salad.
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Get Pear Balsamic Flank Steak Recipe from Food Network
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Get Butternut Squash Risotto Recipe from Food Network
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Get "French" Dressing and Iceberg Lettuce Chopped Salad Recipe from Food Network
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Recipe for Citrus Pomegranate Chicken Over Whole Wheat Couscous, as seen in the January 2006 issue of 'O, The Oprah Magazine.'
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Get Creamy Rosemary Potatoes Recipe from Food Network
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This sweet and sour eggplant hits every flavor note from savory and sweet to salty and spicy, and is way tastier than take-out or delivery.
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My boyfriend is from Mexico and he whipped this up one night and it turned out great. Beef, onions, garlic and peppers cooked in a delicious salsa verde sauce. Serve with rice, beans and tortillas. You may also add some sour cream to the sauce to make it creamier or add it after as a garnish.
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Smooth peanut butter, sweet honey, salty soy sauce, and fiery fresh ginger simmer with chicken broth to make a delectable sauce for boiled udon noodles.
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Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.