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Get Sunny's Warm German Potato Salad Recipe from Food Network
cooking.nytimes.com
There are two proper ways to use garlic: pounding and blooming Pound raw garlic into a paste that dissolves into food, leaving behind only a faint rumor of its presence To cook garlic, sizzle but don't brown it before adding it to food — this is blooming, and it will tame garlic's raw fire
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This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.
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Lightly seasoned chicken simmered for hours in Marsala wine sauce in a slow cooker is simply delicious!
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This linguine is a decadent yet simple pasta dish.
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Get G's Goddess Salad Recipe from Food Network
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Get Cold-Fashioned Potato Salad Recipe from Food Network
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This easy chicken soup uses low-fat, low-sodium chicken broth and is packed with fresh herbs, egg noodles, carrots and celery.
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A pile of this chicken salad plopped on top of a bed of greens or tucked between two slices of good bread would make a most excellent lunch or light supper It starts with a quick dressing made of mayonnaise, chopped chives, parsley and tarragon and the juice and zest of a lemon Combine the dressing with chopped, cooked chicken (for ease, use supermarket rotisserie chicken or Thanksgiving turkey leftovers), red grapes, red onion, celery and walnuts
cooking.nytimes.com
Here's a hearty roasted beet salad that doesn't take hours to make Cutting the beets up into small cubes shortens the cooking time and results in all over caramelization that you don't get with roasted whole beets By the time you're finished prepping the rest of the salad, the beets will be done.
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This psychedelic Mediterranean-inspired salad from chef Nick Korbee of Egg Shop in NYC, marries bright, fresh ingredients with sweet, earthy roasted beets and...
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Get Three Bean Salad Recipe from Food Network