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A stir fry of pork sirloin slices, zucchini, mushrooms, and sun-dried tomatoes is tossed with pasta, Parmesan cheese and fresh basil.
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This recipe is by Kay Rentschler and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Simmer this cheesy and bacon-loaded baked potato soup in a slow cooker for a totally comfort-food dish that is simple to make ahead of time.
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Get Zucchini "Hash Browns" and Eggs Recipe from Food Network
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Stir-fry beef strips with green peppers, and serve in a savory tomato sauce for an easy supper that's on the table in an hour.
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Get Neely's Pineapple Fried Rice Recipe from Food Network
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Chicken quinoa salad with asparagus, tomatoes, and basil is a refreshing summer salad that is similar to pasta salad.
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A warm, flavorful dish filled with mahi-mahi, fresh fruit and an exotic ginger-lime dressing. Unique, yet tasteful, this recipe is inspired by the fresh seafood recipes in Mexico and Central America.
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This recipe came to The Times from Marti Buckley Kilpatrick, who adapted it from Dol Miles, the pastry chef at Frank Stitt’s Bottega restaurant in Birmingham, Ala Ms Kilpatrick describes the cake as an ugly frog of a confection, but promises that anyone willing to bet a kiss on its excellence would be amply rewarded
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Get Truffled Brioche Grilled Cheese with Tomato Bisque Recipe from Food Network
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Using canned beans and tomatoes helps make a quick Italian-style soup featuring spinach and chicken sausage in this fairly simple recipe.
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Get Cornbread Salad with Smoked Chile Vinaigrette Recipe from Food Network