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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Easy baked chicken with sour cream and potatoes - NO leftovers! Serve with crusty Italian bread.
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Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe.
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Pan-sear sirloin steak in a cast iron skillet after a quick 45-minute marinade, then finish in the oven to make this flavor bomb of a steak.
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Cubes of chuck roast are cooked in beef broth seasoned with garlic, cumin, chili powder and oregano in this chili without beans.
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An easy, zesty broccoli slaw dressing binds together this crunchy salad of broccoli, cabbage, tomatoes, scallions, almonds, and cranberries.
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A fabulously different salad that serves twenty and is beautiful in a bowl. Lots of color and taste sensations. Radicchio, fennel, watercress, and pecans are tossed with a lovely balsamic vinaigrette studded with bits of dried cranberries.
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Two kinds of cheeses make this simple bruschetta everyone's favorite. Adjust the quantities of herbs to taste.
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Add a burst of freshness to spicy Italian sausage sandwiches by topping them with a light and healthy salad of tomato, mozzarella, and basil.
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Utilize the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread.
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Use the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.