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cooking.nytimes.com
Vegetable pancakes with a sweet and comforting flavor These have a sweet, comforting flavor They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes
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A healthy baked chicken breast nuggets recipe.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 6 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Baked Brie is my go-to recipe when I have to make something elegant, tasteful, and extremely easy when entertaining guests for dinner.
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What an amazing dressing. You might be tempted to use it as a sauce for your next roast chicken dinner, but first try it on top of this simple salad of mixed greens, walnuts and red onion.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts
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Brighten your day with this delicious and comforting egg custard.
Ingredients: milk, eggs, sugar, salt, vanilla, nutmeg
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This is a wonderful marinade for pork tamales. Just blend the chilies with some water and oregano, and mix with pork before assembling tamales.
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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.
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This browned onion and mushroom kugel made with matzo crackers is a favorite dish during Passover.