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Easy stewed chicken with sour cream gravy that is sure to stick to your ribs.
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Canada's answer to the bloody mary is made with Clamato® for an extra savory touch.
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Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque.
cooking.nytimes.com
This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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This twist on jasmine rice makes a full-flavored side dish.
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An easy vegetarian curry with ginger, chiles, tomatoes, spices, and garlic. Serve hot in soup bowls, or over rice.
cooking.nytimes.com
If you are beet-phobic because you fear the inevitable crimson stains, try golden yellow beets instead Yellow beets, nearing orange on the color spectrum, are slightly milder than red ones They make a beautiful assertive salad, dressed with horseradish, mustard and mustard seeds. 
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Get Cashew Shrimp with Water Chestnuts Recipe from Food Network
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A lightly sweetened, extremely yummy muffin.
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A Lebanese dessert that is not overly sweet. It is pleasing to the American palate due to its lack of rose water and orange blossom essence, found in most Middle Eastern desserts. Sahteyn! (Bon appetit!)
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An inspired breakfast treat! A jumble of my favorite foods (eggs, beans, cheese, salsa) make breakfast friendly!
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.