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Extra-firm tofu and breading give these nuggets the texture of real chicken, and the sauce is just a yummy bonus.
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For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
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Savory turkey meatballs served alongside a tangy, creamy mustard dip are a nice alternative to traditional beef and pork meatballs.
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This recipe is by Jonathan Reynolds and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: duck, olive, honey
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A yogurt dill sauce is a cool, creamy counterpart to salmon poached in a delicate white wine and shallot broth.
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Get Gougeres with Gruyere Mornay and Beer Mustard Recipe from Food Network
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This is warming comfort food at its best. Don't let the long cooking time discourage you. You'll spend very little time at the stove before the pan goes into the oven.
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This simple broccoli salad kicks up ordinary broccoli with some lemon and red pepper flakes.
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Layers of cooked shredded pork sirloin roast, bread cubes, green chiles, goat cheese, and fresh sage are baked in an egg-milk base for this hearty brunch or main dish casserole.
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The Roasted New Potato Salad With Olives exemplifies an amazingly quick - cooking technique. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
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Get Italian Tuna Salad Recipe from Food Network
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.