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cooking.nytimes.com
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
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A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker.
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Tender pork chops are topped with a colorful and flavorful mixture of peppers and seasonings.
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These fluffy mashed potatoes, rich with butter and milk, are seasoned perfectly with kosher salt and white pepper.
cooking.nytimes.com
The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly High heat and a covered pot will have the shells open in minutes.
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Vanilla wafers, banana slices, and from-scratch pudding are layered to create this quick and easy dessert from a Southern family's recipe.
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This high protein banana bread made with chocolate protein powder and oat flour is perfect for a quick breakfast or afternoon snack.
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Coconut milk, coconut flour, macadamia nuts, and overripe bananas are a special combination in this Hawaiian-inspired banana bread recipe that makes 3 loaves.
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Get Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette Recipe from Food Network
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Pineapple, banana, orange, and vanilla yogurt make up this delicious pineapple Creamsicle® smoothie.
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These great little fritters are a breakfast favorite.