Search Results (5,484 found)
www.allrecipes.com
These pan-fried zucchini fritters are flavored with fresh herbs, onions, garlic, and Parmesan cheese.
www.foodnetwork.com
Get 'Liquid Gold' Chicken Broth Recipe from Food Network
www.allrecipes.com
The cooked potatoes are partially whipped in this rich and chunky soup made with heavy cream, carrots, green pepper and celery.
www.allrecipes.com
With rotisserie chickens so readily available, it's easy to buy a pre-roasted bird and pull the meat off the bones for use in recipes that would otherwise likely be too complicated for a weeknight meal. A little shredding and chopping is all it takes to serve up this delicious Thai-flavored chicken salad.
www.foodnetwork.com
Get Queso Blanco Recipe from Food Network
www.allrecipes.com
These healthier twice baked potatoes are filled with lower fat versions of sour cream and milk.
www.allrecipes.com
Sweet and tart dried cranberries are the highlight to this simple rice dish. Slivered almonds add a delicious and hearty crunch.
www.allrecipes.com
For those who love salmon, here's a new way to switch it up a bit. Simple and easy, yet simply satisfying! You will want more and more. It's rich, has a nice tangy flavor to it, and is absolutely delicious!
www.chowhound.com
A variation on the fried egg and bacon burrito posted earlier. Just and quick and less dishes to wash as everything is prepped and cooked in one pan
www.foodnetwork.com
Get Pasta Puttanesca Recipe from Food Network
www.foodnetwork.com
Get Saffron Risotto with Grilled Shrimp and Green Onion Vinaigrette Recipe from Food Network
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way