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This almost-homemade soup gets a little help from store-bought chicken stock and chicken bouillon cubes, but with fresh veggies and tender chicken breasts, this noodle soup is sure to please.
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This recipe is by Melissa Clark and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
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In Germany, roast duck is often served on special occasions. Here, it's marinated in white wine and herbs, then stuffed with an apple-chestnut stuffing and roasted.
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Bread that slides out of a can It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans “I had this growing up,” said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink
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This twist on lasagna replaces noodles with broiled eggplant slices. The traditional mozzarella cheese is replaced with feta cheese.
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Get Pumpkin Spice Buns Recipe from Food Network
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Get Chicken Meatballs Recipe from Food Network
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Get Three-Cheese Crescents Recipe from Food Network