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Growing up, my Mexican grandmother always had a pot of beans cooking on the stove. This my version
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This stovetop casserole, made with bacon, Italian sausage, cabbage, and apples, will be on your dinner menu year-round - it's that simple and delicious!
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Here's an easy and budget-friendly chicken dish that calls for chicken leg quarters to be simmered to tenderness with white wine, brandy, and mushrooms. It's a different version of the beloved Chicken Cacciatore.
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This lasagna, made with Swiss cheese, cooked chicken, and deli ham, has all the flavors of chicken Cordon Blue without a lot of fiddly preparation.
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This mouth watering recipe marinates the flat iron in citrus juices and ginger to produces a juicy, memorable steak!
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Pasta is tossed in a sesame dressing with cilantro, peanuts, and green onions for an Asian-inspired pasta salad perfect for any occasion.
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Sauteed celery, onion, parsley and mushrooms are lightly packed with bread stuffing into the crock of a slow cooker in this recipe which saves time and oven space.
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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tilapia is marinated in lime juice and spices before being made into a coconut milk-based stew with onions, bell peppers, and tomatoes in this Brazilian recipe.
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Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite. Serve over hot rice, with yogurt on the side.
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Get Chicken Shawarma Recipe from Food Network
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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.