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Get Grilled Chicken with Tomato-Cucumber Salad Recipe from Food Network
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Sautéing onions and shrimp in bacon drippings infuses this company-worthy fettuccine with a pleasant smoky flavor.
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This gourd-eous pasta is irresistibly creamy.
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Good, old-fashioned cream of chicken soup. This makes a superb first course, can be served over rice or steamed vegetables, or used in a casserole. A great basic soup recipe.
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This wonderful veggie salad has broccoli, cauliflower, peas, carrots, and black olives.
cooking.nytimes.com
The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavily salted water or rubbing the shrimp with salt, then rinsing with water If you don’t eat salt, then just rinse the shrimp with plain water I recommend bunch spinach for this; you don’t have to stem it, just cut away the base of the leaves and rinse well.
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This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.
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Egg salad meets deviled eggs in this recipe for the best egg salad, whether alone, on greens, or in a sandwich.
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Chicken thighs stuffed with pesto and shredded cheese are wrapped in bacon and cooked to juicy perfection in this elegant meal for two.
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This recipe is by William Grimes and takes 2 hours 45 minutes, plus chilling. Tell us what you think of it at The New York Times - Dining - Food.
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Simple comfort food. Fresh butternut squash cut into thick slices, dipped in an egg milk batter and dredged in cornmeal and flour. They fry golden, fragrant and delicious.
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Delicious and easy meal of tomatoes, cheese and seasonings baked in a pastry shell.