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Apple galette with almonds, honey, and blue cheese! Makes a great lightly-sweet dessert for any summer potluck or cookout.
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This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
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An easy baked chicken breast recipe with a quick pan sauce made from chicken broth, white wine, whole-grain mustard, flour, and butter.
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Get Chicken Fried Steak with Gravy Recipe from Food Network
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Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth.
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These tiny fruitcakes will bring joy to everyone on your list. For gifts, bake the cakes in decorative paper liners from supermarkets or baking stores, wrap in parchment, and tie with ribbon or twine.
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Show the fancy restaurant dish who's boss.
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Get German Apple Strudel Recipe from Food Network
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Proof that bacon and brussels belong together.
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A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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These chocolate chunk cookies are made using brown butter and chunks of milk chocolate. Browning the butter is an extra step, but so worth it for these decadent chocolate chunk cookies!