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Use a store-bought rotisserie chicken or leftover roasted chicken for this chicken salad with pecans, apples, and grapes.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Hawaiian fusion before Roy Yamaguchi! From the Culinary Arts Exhibition of January 28, 1960, sponsored by the International Geneva Association, Aloha Branch...
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Get Pineapple-Corn Fried Rice Recipe from Food Network
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Get Curried Chicken Wraps Recipe from Food Network
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Get Curried Pot Pies Recipe from Food Network
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Get Hot Wieners Rhode Island Style Recipe from Food Network
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This recipe combines pungent Mediterranean and Indian flavors for a quick and delicious side dish.
www.delish.com
Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spicy burgers topped with Tabasco-spiked mayonnaise, slivers of crunchy pickled carrots, and sprigs of cilantro are wonderful.
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I'm not sure if it's chili, or stew, or a shepherd's pie without the crust, but there is nothing like it over some toast on a cold night. Rich and hearty, just downright yummy.
www.delish.com
This is a playful vegan take on osso buco that uses carrots instead of veal.