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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Hash makes a fast brunch or even light supper dish. This variation is made with pulled rotisserie chicken, onion, bell pepper, and plenty of potatoes, and is seasoned with fresh cilantro, chili powder, ketchup, and Dijon mustard.
cooking.nytimes.com
The stir-fry guru Grace Young suggests brown rice for vegetarian stir-fries, and she’s right: the rich, nutty flavor and chewy texture make for a very satisfying meal The trick to successful fried rice, whether you use brown or white rice, is to cook the rice a day ahead and refrigerate Cold rice will not clump together.
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Get Carolina Burger Chili Recipe from Food Network
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Warning: Once you go pizza mac, you never go back.
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Get Potato and Poblano Gratin Recipe from Food Network
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Get Pork Chops with Fennel and Caper Sauce Recipe from Food Network
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Chicken breast meat is browned, then simmered in a creamy sauce flavored with roasted red peppers, sun-dried tomatoes, and basil, and served over hot penne pasta for an elegant but easy main dish.
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Get Mini Italian Pub Burgers Recipe from Food Network
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A dish made in half an hour! Plump shrimp are sauteed quickly and then simmered in coconut milk infused with garlic and ginger. Serve with white rice and steamed broccoli for a luscious quick dinner.
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This chicken salad with toasted pecans comes together fast using rotisserie chicken breasts. The herbs along with the pecans help to make this chicken salad flavorful
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Get The Girl Burger Recipe from Food Network