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cooking.nytimes.com
This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.
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Enjoy savory crepes with these creamy chicken crepes topped with golden, bubbling Cheddar cheese.
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Tropical flavors of lime, ginger, thyme, clove, and rum make this chicken really delicious.
cooking.nytimes.com
Corn bread goes with chili and in dressing during the holidays This recipe isn’t dressed up with cheese or chilies (though you could add some or either or both) It’s a basic recipe, made in a cast-iron pan to create a crunchy crust
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Get Teriyaki Pork Tenderloin Recipe from Food Network
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This recipe delivers three components -- seasoned ground beef, mango salsa, and black beans with rice -- to be used for filling soft taco shells.
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This is a tasty way to use up all the yellow squash you have pouring out of your garden every summer. I also do this same thing with zucchini.
Ingredients: yellow squash, olive oil, cloves
cooking.nytimes.com
This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
www.chowhound.com
This is a quick-and-easy recipe for those times that you find yourself raiding the cabinets for a fast meal. This is an excellent sandwich filling, or main dish...
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This tangy honey mustard dressing is creamy with non-fat Greek yogurt.