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This stew will remind you of chicken pot pie, without having to make the crust.
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My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
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If you like the taste of Japanese dishes, you will love it. Very crispy, and my friends like it too. You can buy joshinko (rice flour), katakuriko (potato starch), and sesame oil at asian market. If you live in large city, you may find them at American grocery store. Joshinko and katakuriko taste nothing different from regular flour, but they really help to make crispy fried chicken.
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A quick Italian vegetable soup ready in less than an hour. A sprinkle of fresh grated Parmesan on top is optional.
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Small meatballs with a sour cream based sauce. Delicious over egg noodles, rice or just as an appetizer. A very flexible sauce, these ingredients can be modified to include whatever you have on hand in the kitchen.
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Wonderful summer vegetables - zucchini, summer squash, asparagus, and mushrooms - are roasted and mixed with warm orzo and Parmesan cheese.
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Seasoned rice and chicken cook together with vegetables for a satisfying single-skillet meal.
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Homemade Philly cheese steaks Sloppy-Joe style are quick and easy to make in one skillet and served on whole wheat buns.
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Black-eyed peas grab some heat and spice from jalapeno peppers and cumin in this flavorful slow cooker preparation that also includes diced ham, bacon, bell peppers, onion, and garlic.
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Fennel, parsnip, potato, and other root vegetables are cooked and combined with cream to make a flavorful soup with a natural sweetness.
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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