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Get Shrimp and Chorizo Stew Recipe from Food Network
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The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
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This caponata recipe, a mix of eggplant, raisins, capers, and onion, is a sweet and savory topping for grilled garlic bread.
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Smoky, spicy andouille sausage, chicken thighs, and shrimp cook up in a rice and vegetable mixture for a crowd-pleasing one-pot meal.
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Get Skillet Chicken and Artichokes Recipe from Food Network
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Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.
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A great use for leftover turkey any time of the year. Combine turkey with cooked pasta, olives, tomatoes and feta cheese. Then toss in an easy-to-make dressing. Serve chilled or at room temperature.
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Pinto, kidney, and black beans are your trio in this three-bean ground turkey chili made in a slow cooker.
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Tangy, buttery shrimp that despite the name are not cooked on a barbecue, or with barbecue sauce.
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Chicken and chorizo sausage are simmered in the slow cooker with plenty of spices and hot peppers creating a hearty Mexican-inspired make-ahead meal.
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Get Quick and Easy Minestrone Recipe from Food Network
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Get Quinoa and Purple Potato Salad Recipe from Food Network