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Get Rainbow Chicken Roll Recipe from Food Network
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A lemony pilaf is a perfect showcase for this delicate grain. For an even more flavorful pilaf, use vegetable stock in place of the water.
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Shrimp, cabbage, carrots, and bean sprouts are seasoned with garlic powder and soy sauce, then wrapped up tight, and deep fried to a golden brown finish. Delicious with hot mustard. Use shredded chicken or pork, if you like.
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Whip up an American classic: Boston cream pie from Food Network Magazine.
Ingredients: cake, dumplings, vinegar, carrot
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A package of onion soup mix flavors the tomato broth in which six different vegetables are combined with shredded cabbage in this fat free, low-calorie soup.
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Stock made with a whole chicken and vegetables is strained and combined with creamed corn and the cooked chicken meat in this simple soup.
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This soba noodles recipe uses Swiss chard and miso to make a Japanese-inspired pesto.
cooking.nytimes.com
For most people, even experienced cooks, weeknight dinners are not so much a result of careful planning but of what’s on hand — and what can be accomplished fairly quickly Noodles of all kinds are easy and beloved But soba noodles, a Japanese staple, are special: they usually take no more than 3 to 4 minutes to cook and, because they’re made from buckwheat, have a slightly firm texture and a nutty flavor
cooking.nytimes.com
Ms Hesser brought us this recipe for the classic Roman stew back in 2002 after she visited Rome with her family Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce seasoned with cinnamon, clove and marjoram
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Rosemary adds a distinctive, earthy flavor to this wonderful split pea soup.
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Get Turkey Bolognese Recipe from Food Network
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This quick fruit dish with a bit of added crunch is always fun to make with kids.