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cooking.nytimes.com
If you are ever at a loss for what to make for an impromptu dinner party, especially if there will be vegetarians at the table, consider this luxurious mushroom risotto I added peas because I wanted to introduce some color, and also because the sweetness of the peas fits right in with the flavors of this dish But this satisfying, elegant dish is fine without peas, too
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Get Hibiscus-Lime Tea Recipe from Food Network
Ingredients: hibiscus, agave syrup, zest
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Hash brown potatoes are baked in a creamy, bubbling casserole and topped with Parmesan cheese for a perfectly decadent side dish for any party.
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Straightforward yet versatile, this dressing brightens up a simple green salad or works well atop a piece of steamed fish.
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i used to hate tomato ANYTHING, then i saw a campbells tomato soup commercial which featured grilled cheese! i couldnt go out and buy any soup, so i decided to...
Ingredients: tomato sauce, tomatoes, water, milk
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This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!
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This soup highlights the sweetness of roasted cauliflower and garlic. Serve this on its own for a quick lunch or with salad and bread for a satisfying dinner. Make it vegetarian by substituting vegetable broth for the chicken broth.
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Courtesy of The Malaysian Kitchen cookbook, these plump prawns swimming in a creamy, complex sauce of chili, tomato, garlic, ginger, and curry leaves, demand...
cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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The surprising combination of peaches and curry powder gives this innovative soup its sweet-savory personality. Serve it Asian-style topped with cooked shrimp and chopped lettuce.
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A no-cook vanilla ice cream with eggs and evaporated milk. This is designed for an old-fashioned ice cream maker that yields 1 gallon; be sure to scale recipe down if you have a countertop model.