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Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
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In this variation on chicken tikka masala, a Cornish hen is cooked in a slow cooker with coconut milk and tandoori masala seasoning.
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A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.
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Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
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Your cheese ball will be the hit of the party when you shape it into a Christmas tree shape and cover it with chopped parsley 'needles' and pecan and bell pepper 'garlands'.
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This recipe is by Karen Baar and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Southwestern flavors blend with spicy mustard for a zippy alternative to deep-fried fries. Feel free to increase the cayenne, red pepper, and chili powder if you like them spicier. You won't want to let the ketchup bottle near the table!
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This is a savory alternative to sweetened squash side dishes. Acorn or other winter squash is baked with dry stuffing mix, tomatoes, onions, green pepper, and feta cheese.
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Sweet Vidalia onions sauteed in butter accent this veloute soup made with chicken broth, heavy cream and egg yolks seasoned with paprika and hot pepper sauce. Serve with chopped parsley.
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Coconut milk and lime juice seasoned with ginger root and cayenne pepper create a spicy broth for this Thai-inspired soup with strips of white chicken, cilantro and chopped scallions.
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Zesty bits of salami are tossed with Parmesan cheese, fresh tomatoes, crunchy bell pepper and spaghetti to make a terrific summer salad. Drench with Italian-style salad dressing and chill before serving.
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This carpaccio has it all: buttery beef tenderloin, fresh Parmigiano-Reggiano, arugula, and just the right mustard-lemon tang in the dressing.