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cooking.nytimes.com
Here is an easy sandwich with a great balance of salt and sweet, as strong a candidate for school lunch as an office brown bag The night before, assemble your ingredients and grill the sandwich for about five minutes, then put it in a sandwich bag, and place in the fridge By noon the next day: luncheon excellence.
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A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an absolutely addicting wing dip recipe. I have had countless requests for the recipe. The whole is greater than the sum of the its parts.
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Shrimp is simmered in a spicy tomato sauce with okra and andouille sausage.
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Chicken breasts broiled with regular and green hot pepper sauce, sprinkled with paprika and served on your favorite sandwich bread with lettuce and tomato.
cooking.nytimes.com
The quality of your ingredients counts for a lot here Don’t bother making ketchup until you can get luscious, ripe tomatoes Grape tomatoes work, but feel free to use plum tomatoes instead
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Baked chicken with Brie -- a French delight that is simple to cook!
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Get Icebergs in Russia Salad Recipe from Food Network
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Get Perfect Roast Chicken Recipe from Food Network
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Brie is topped with honey, butter, and almonds, encased in puff pastry, and baked into a gooey brie en croute that's perfect for parties.
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The perfect accompaniment to your favorite Asian noodle salads. Place a few on your sandwiches for an added zing!