Search Results (47,536 found)
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Pickles are grated and stirred with mayonnaise, macaroni, and dill in this easy dill pickle pasta salad that is a nice addition to barbeques.
Pickles are grated and stirred with mayonnaise, macaroni, and dill in this easy dill pickle pasta salad that is a nice addition to barbeques.
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A comforting soup to serve any time of the year.
A comforting soup to serve any time of the year.
www.simplyrecipes.com
Guacamole Deviled Eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.
Guacamole Deviled Eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.
www.allrecipes.com
This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner.
This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner.
Ingredients:
chicken, black beans, chicken broth, kernel corn, onion, jalapeno peppers, cloves, chili powder, red pepper flakes, cumin, coriander, sour cream
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A simple strawberry pudding with no dairy. And it only has three ingredients!
A simple strawberry pudding with no dairy. And it only has three ingredients!
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White rice is sauteed with onion and garlic, then steamed and flavored with diced tomatoes, vegetables, and chopped parsley for a colorful side dish.
White rice is sauteed with onion and garlic, then steamed and flavored with diced tomatoes, vegetables, and chopped parsley for a colorful side dish.
Ingredients:
canola oil, onion, garlic, white rice, salt, cayenne pepper, vegetable stock, carrots, tomatoes, parsley, green onions
cooking.nytimes.com
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
Ingredients:
bone, chili powder, olive oil, green bell pepper, onion, jalapeno peppers, tomato, hot pepper sauce
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Delicious twist on spinach salad! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for!
Delicious twist on spinach salad! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for!
cooking.nytimes.com
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania Now that I know how easy they are to make I could be in big trouble, as whenever I’ve bought them from one of my favorite Italian delis I have a hard time resisting them It’s the olive oil, I now know, that makes them special and different from other twice-baked breads
Taralli are delicious ring shaped rusk-like Italian snacks from Apulia and Campania Now that I know how easy they are to make I could be in big trouble, as whenever I’ve bought them from one of my favorite Italian delis I have a hard time resisting them It’s the olive oil, I now know, that makes them special and different from other twice-baked breads
Ingredients:
flour, dry white wine, water, olive oil, instant yeast, whole wheat flour, salt, fennel seeds
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Inspired by The Mastercard (a frozen strawberry-mango concoction served on cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint!
Inspired by The Mastercard (a frozen strawberry-mango concoction served on cruise ships), this ice cream transports you immediately to the tropics, with a surprise of fresh spearmint!
cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
Ingredients:
olive oil, chicken, chicken thighs, celery ribs, onion, parsley, tarragon, vermouth, salt, pepper