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I threw this potato dish together the other day with ingredients I had on hand. These turned out really good, hence the name.
cooking.nytimes.com
A play on the classic Indian chicken makhani, in this recipe yogurt and lime juice-marinated shrimp are cooked in a buttery, gently spiced tomato mixture The key here is to cook the sauce under pressure, but to use the sauté function to quickly cook the shrimp so they don’t turn rubbery Serve this over rice to catch every drop of the fragrant, creamy sauce
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash Recipe from Food Network
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Carolynn Carreno's recipe for this Chino Ranch Vegetable Bowl is packed with vibrant, fresh flavors from tons of grilled vegetables, plus fresh mozzarella cheese...
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Get Slow-Cooker Whole Chicken Recipe from Food Network
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The humble carrot is a familiar sight in every supermarket, and perhaps that’s why it doesn’t usually command much attention or excitement. But those colorful...
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Stuffed double-cut pork chops and grits is just one of Chef Besh's many delicious signature recipes.
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A fresh, herby chimichurri sauce is the perfect contrast to the succulent grilled steak in these tacos.