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cooking.nytimes.com
This recipe is by Robert Farrar Capon and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I merged the best of two family recipes, then fiddled a bit. Pretty easy. Very spicy if you use hot Portuguese sausage. Both the sausage(chourico or linguica) and jarred peppers (Pimenta Moida) are available online if you don't have a Portuguese market in your town.
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Chicken breast is topped with mozzarella cheese and capers and served with a creamy white wine sauce in this rich and tasty meal. Warm French bread is perfect for soaking up all that yummy sauce.
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Get Bacon and Broccoli Rice Bowl Recipe from Food Network
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Get Spinach and Cheese Flatbread Recipe from Food Network
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Get Pollo Asado Recipe from Food Network
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Spinach, mushrooms, and celery pack a nutritious punch in this light golden soup made without cream but just as rich and satisfying.
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You'll have a hard time deciding which is more delicious: the soft and fluffy homemade dough or the cream cheese and spinach filling!
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A Filipino recipe for chicken adobo.
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Chicken breasts are poached in chicken broth, soy sauce, and lime peels; then shredded, and added to a cilantro, shallot, lime juice, sugar, and garlic dressing. (Anchovy paste is optional.) Serve in a wrap or over your favorite green salad.
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Get Guinness and Onion Soup with Irish Cheddar Crouton Recipe from Food Network