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This recipe is by Craig Claiborne And Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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The family or your company will be impressed when you bring a magnificent roast chicken with potatoes, carrots, and celery to the dinner table.
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Get Zucchini Chips with Tzatziki Sauce Recipe from Food Network
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Got just a few minutes?  Get out your skillet and make this delicious stir-fry that combines sirloin steak and fresh vegetables in an exquisite Asian-inspired sauce.
cooking.nytimes.com
Here is a rich and peppery stew that hails from the coastal plains of the Carolinas The name derives from the way in which the pieces of chicken sit in the pot, like hummocks in a bog It has since spread across both North and South Carolina, according to Kathleen Purvis, the food editor of The Charlotte Observer in North Carolina
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Get Green Chile Cheeseburgers Recipe from Food Network
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This was passed on by a German friend and although it was wonderful, it was labor intensive. I have tried to make it a bit easier and absolutely love this dish...
cooking.nytimes.com
The extra step to “velvet” the chicken is worth it for such tender, succulent chicken I always look for sustainably raised chicken
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Get Greek Meatballs and Tzatziki Recipe from Food Network
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Get Vietnamese Style Chicken Dumpling Soup Recipe from Food Network