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cooking.nytimes.com
Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat — flank steak, London broil, tenderloin, sirloin or skirt steak — so long as it is cut thin against the grain Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.
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This chicken pad Thai's creative ingredients like peanut butter put a spin on the traditional Thai flavors.
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Get Chicken Flautas with Avocado Cream Recipe from Food Network
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I love cornish hens and think that they are forgotten about at times. So, I tried to create a dish with a lot of my favorite fall flavors. Roast poultry, squash...
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Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.
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Get Thankful Shepherd's Pie Recipe from Food Network
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
cooking.nytimes.com
Heritage turkeys can be tricky to roast; the flesh is firmer than that of a supermarket bird P Allen Smith, the Southern cooking and lifestyle expert from whom this recipe is adapted, suggests a day in a brine sweetened with apple cider and then roasting the bird on a bed of rosemary
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Get Sweet and Smoky Baked Beans Recipe from Food Network
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Get Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce Recipe from Food Network
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A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread, and you'll have a wonderful, easy, fast, satisfying meal!