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This recipe is by Daniel Patterson and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A comforting British beef and ale pie, with braised short ribs, brown ale, carrots, and celery, under a flaky, buttery top crust.
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A great chicken curry salad recipe for potlucks or picnics. Chicken, curry powder, onion, raisins, apple, and cilantro. Mayo optional.
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A meaty black bean soup with sausages and chicken cooked with bay leaf, cumin and tomato paste. A splash of sherry added immediately before serving brightens the flavors.
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This sauce is crack.
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Get Spanish-Style Noodles with Chicken and Sausage Recipe from Food Network
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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
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This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.
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Get Shrimp Pad Thai Recipe from Food Network
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This honey ham and turkey sandwich layered with 4 kinds of cheese, onion, and fresh corn is a unique take on a grilled cheese sandwich.
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...
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Yummy sauteed zucchini with other veggies you can find in your fridge!! Very tasty and healthy!! I sometimes add a drop of wine to give it a little more taste. Note: you can add as many vegetables as you like, but this dish can also be tossed in with pasta, if tossing with pasta, just add a lot more olive oil.
Ingredients: zucchini, sweet onion, olive oil