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One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.
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The sauce on this pizza is a mixture of butter, olive oil, garlic, sun-dried tomato pesto, herbs and Parmesan cheese. It's topped with a fresh tomato, spinach, onion and feta cheese.
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Baked Chicken Marinara - chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and topped with melted Mozzarella. A flavorful alternative to chicken parmesan.
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Get Marinated Salumi Sandwich Recipe from Food Network
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Feta cheese and Greek seasoning give this three-bean salad recipe a flavorful twist that will be the crowd-pleaser at your next party.
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A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
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Chard adds a touch of sweetness and earthiness to this classic baked pasta dish.
cooking.nytimes.com
Here, I’ve riffed on a classic French salade niçoise I save the anchovy for the dressing, but anchovy admirers can add more for garnish — and anchovy avoiders can simply leave them out The only cooking is boiling the potatoes and haricots verts, which can be done together in the same pot
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The filling for these enchiladas combines halibut with green onion, bell pepper, cilantro, sour cream, mayonnaise, and Cheddar cheese.
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Baby bok choy, lightly cooked just until bright green, is the star of this Chinese side dish, which gets earthy sweetness from oyster sauce and portobello mushrooms.
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This is a simple recipe for Texas chili I learned from my mother. I like my chili with a little fire to it, but you can adjust this recipe to your liking.
cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.