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Chicken and onion are cooked with scrambled eggs and served over rice in this Japanese favorite.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender beef filets are seared, then simmered briefly to perfect doneness in a red wine and mushroom sauce enlivened with fresh thyme.
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Sliced potatoes layered with cream and tangy goat cheese.
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This recipe is great made with either fresh or frozen green beans. If you use frozen use the French style beans. This is Greek stew that my mom always made while I was growing up and has now been handed down to my children. Enjoy!
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Cook a fresh pizza topped with mushrooms, onion, and marinated artichoke hearts right on the grill in just minutes using a prebaked pizza crust on sheets of foil to keep everything nice and neat. This recipe makes 2 delicious pizzas.
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This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
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This red cabbage recipe with bacon is a German and Austrian sweet-and-sour staple served with pork chops, spätzle, or sausage.
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What if, instead of my usual hot-roasting method, I wrapped a whole fish tightly in parchment and put it in a slow oven It was a technique I had never seen in a cookbook, and when I described it to Eric Ripert, the chef and an owner of Le Bernardin, he said it was new to him The experiment worked beautifully
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This nacho pizza is exactly what it sounds like - all the toppings you'd get on a plate of nachos on a thin pizza crust! Add your own favorites to customize the recipe.
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Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley.
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Get Croque Big Daddy Recipe from Food Network