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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
cooking.nytimes.com
Here’s the problem with homemade stock: It’s so good that it doesn’t last long What’s needed is something you can produce more or less on the spot Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help
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Get Chestnut Stuffing Recipe from Food Network
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The herbed vinaigrette here would be lovely on any summer lettuces.
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Bring cuisine from around the world into your kitchen with this quick and easy Egyptian broth made with chicken, cardamom, and cloves.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Marcia added pearl onions and grapes to her tender pork dish because "they're both sweet and juicy."
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Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
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An easy stuffed red bell peppers recipe with ground chicken and feta.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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Get Christina's Peanut Brittle Pork Satay with Peanut Sauce Recipe from Food Network