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Be sure to use strong mustard from Dijon Dorie's friend Gérard Jeannin uses Dijon’s two most popular mustards in his tart: smooth, known around the world as Dijon, and grainy or old-fashioned, known in France as “à l’ancienne.” You can use either one or the other, or you can adjust the proportions to match your taste, but whatever you do, make sure your mustard is fresh, bright colored, and powerfully fragrant Do what Gérard would do: smell it first
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Get Mini Pumpkin Cupcakes with Chocolate Frosting Recipe from Food Network
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A basic bread stuffing using eggs and canned chicken broth to moisten and bind the bread with the onions, celery and seasonings. This recipe makes enough to dress an 18 to 20 pound bird.
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Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans.
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Get Roasted Red Pepper and Garlic Bean Dip Recipe from Food Network
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Cubes of chicken are stewed in a slow cooker with tomatoes, beans, green chiles, garlic and chili seasoning in this easy soup.
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Get Grilled Chicken Legs with Cocktail Barbeque Sauce Recipe from Food Network
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Get Paella Valenciana Recipe from Food Network
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Get 2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion Recipe from Food Network
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Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.