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This recipe is by Frank Bruni and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken breasts are stuffed with a vegetable-cornbread stuffing, then roasted and served with a roasted asparagus bundle.
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A tasty seafood dish you must try!
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Craving fried rice but wish there were a shortcut? Chef John's fool-proof baked method treats it like pilaf, ensuring the perfect clump-free texture every time.
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Enjoy the gleam in your children's eyes when you unveil this pie made with layers of banana pudding, chocolate fudge sauce and whipped topping.
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Curry and apple chunks liven up this cold potato salad, made with sour cream and mayonnaise.
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Get Savannah Red Rice Recipe from Food Network
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This recipe makes a unique holiday dressing, with wild rice and chopped apple mixed in with the bread, celery, sage, and onion.
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A sweet citrus dressing seasoned with chili powder and cumin is used both to marinate the chicken breasts and dress the green salad.
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Carolynn Carreño's recipe for Rice Bowls with Poached Egg, Roasted Tomatoes, and Feta
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Cabbage is simmered with home made pork meatballs in a light chicken broth. This is my family's version of lion's head soup and for me it is the best type of comfort food!
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This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrimp in a bed of rice that's been seasoned with Creole seasoning, green pepper, celery and diced tomato.