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This easy chicken and ginger clay pot recipe uses a flavorful marinade, then braises the chicken to yield supertender meat.
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This recipe is a great way to use up leftover Thanksgiving turkey and has a creamy sauce made with leeks, carrots, and celery.
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Get Slow Cooked Cuban Sandwich Recipe from Food Network
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This very easy, mild slow cooker chicken curry is made with chicken breast, potatoes, coconut milk, and red bell pepper with minimal prep.
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Get Savannah-Style Irish Potato Soup Recipe from Food Network
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Get Spicy Turkey Breast Recipe from Food Network
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This recipe is by Molly O'Neill and takes 2 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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The baker and pie coach Kate McDermott has many tricks to figure out when a pie is done, but her favorite is what she calls “the heartbeat of the pie.” She listens for a sizzle that tells her that the fat in the crust is cooking the flour, and for a thumping sound that indicates that the simmering liquid is bumping up against the top crust Also, watch for bubbling: This will tell you that the temperature is high enough that the thickeners have dissolved into the filling All-berry pies can be too sweet and soft, so the tart crunch of rhubarb makes an ideal complement, especially in early spring
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Get Hazelnut and Chocolate Pie with Vanilla Whipped Cream Recipe from Food Network
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A low-carb alternative to pasta, this dish features roasted spaghetti squash stuffed with ground turkey, asparagus, tomatoes, basil, onion, and garlic.
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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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