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cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
www.allrecipes.com
This is a very easy and delicious pot roast recipe. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did.
cooking.nytimes.com
Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
www.delish.com
This fettuccine with fontina cheese sauce and roasted butternut squash is serious competition for Alfredo.
www.allrecipes.com
This recipe for the comfort food classic browns the 'steaks' on the stove before being baked in a gravy made with cream of mushroom soup.
www.foodnetwork.com
Get Tamale Stuffing Recipe from Food Network
www.allrecipes.com
This recipe is for enjoying the texture of eggs at the most tendermost but easiest level. It has the sweetest aroma I have ever tasted in eggs using the least ingredients.
www.foodnetwork.com
Get Veggie Sandwich Panini Recipe from Food Network
www.allrecipes.com
Breaded chicken, browned, and cooked in chicken broth. Covered with Provolone cheese and canned asparagus.
www.chowhound.com
A chili recipe for the slow cooker is the only way to go when making chili. Try this chipotle chicken chili recipe and you won't be disappointed.
www.allrecipes.com
A skillet dish of cubed chicken, bell pepper, mushrooms and chicken broth stirred and simmered with a sour cream/sherry mixture. Simple yet elegant version of a favorite.