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A quick fettucine dish made with canned mushroom soup and green peas.
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Packed with exotic flavor and spice, this simple chicken soup is an excellent starter to a Thai style dinner.
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This dish of tender chicken breasts simmered in a light lemon sauce makes the perfect weeknight dinner. Serve it with your favorite pasta and a side salad for a complete meal.
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This recipe is by Craig Claiborne And Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Eat-Your-Veggies Mediterranean Meatballs Recipe from Food Network
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This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
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This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!
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You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time) But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans If you’d prefer a vegetarian version, leave out the chorizo
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This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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