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A classic beef taco soup recipe.
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Marinated and baked before being battered and fried, crispy tatsutage chicken is easy to prepare.
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Grilled za'atar-marinated chicken tenders are served over a romaine salad chock-full of crunchy veggies and drizzled in lemon-tahini dressing.
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This recipe is by Molly O'Neill and takes 5 hours 20 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Southern smothered pork chops are covered in an onion gravy; this updated version features red onion and strips of roasted poblano chiles, which lend a slight smoky flavor and a bit of heat.
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Using pantry staples and a foolproof method of preparing rice, Chef John provides a hearty dish that will you leave you full and comforted.
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Get Giblet Gravy Recipe from Food Network
Ingredients: flour, chicken broth
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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Get Lemon Pepper Orzo Recipe from Food Network
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Recipe for Basmati Rice with Toasted Pine Nuts, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
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Garlic, serrano peppers, and garam masala are cooked with cabbage and potatoes in the Indian-inspired masala cabbage soup.
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Sauteed SPAM® Classic is stirred into a simple peanut sauce, then served with udon noodles for a quick and easy Thai-inspired dish.