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Get Chile Relleno Recipe from Food Network
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Poaching chicken is an easy and low-fat cooking method which results in wonderfully moist meat.
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This fragrant, creamy soup is a wonderful way to warm up during the holidays. Fresh herbs mildly complement the flavor of pumpkin. Mozzarella cheese is melted throughout, and toasted almonds add a pleasant crunch.
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Chef John's beautiful side dish casserole features thinly sliced veggies with chicken broth, fresh thyme, Parmigiano-Reggiano cheese, and creme fraiche.
cooking.nytimes.com
At Spoon and Stable, his Minneapolis restaurant, Gavin Kaysen cooks a version of his grandmother Dorothy’s pot roast using paleron (or flat iron roast), the shoulder cut of beef commonly used in pot au feu, as well as housemade sugo finto, a vegetarian version of meat sauce made with puréed tomatoes and minced carrot, celery, onions and herbs This recipe uses a chuck roast and tomato paste, both easier to find and still delicious.
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A vegetarian black bean and cheese enchiladas recipe with red chile salsa.
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This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Salsa-simmered chicken is a quick and easy recipe that makes a great family dinner on a weeknight.
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This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.
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Wild rice is cooked in chicken broth, then combined with turkey, bacon and cream in this warm soup seasoned with poultry seasoning and green onions.
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An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!