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Add apples, bacon, and raisins to cans of pork and beans to bake a new version of baked beans everyone will love.
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When you don't have time to make a pastry crust, try this quick crustless version. You may add any other goodies you like, such as ham, chicken, crab, shrimp or broccoli.
cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Cuban-style black beans for serving with coconut rice and fried plantains.
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Sirloin steak, condensed cream of mushroom soup, and paprika are combined with onions and nonfat sour cream for a different version of the traditional dish. It is served over egg noodles.
cooking.nytimes.com
Colcannon is one of the great signature dishes of Ireland The most common version pairs cabbage with potatoes, but the dish is also made with kale, and that’s the one I usually make You can substitute extra virgin olive oil for the butter (in which case it will be more Mediterranean than Irish).
Ingredients: potatoes, kale, milk, scallions, olive oil
cooking.nytimes.com
My children came up with this recipe on the morning after we worked together on a dinner of weakfish amandine, the fillets sautéed in brown butter and scattered with almonds They asked: “Couldn’t we do something similar with French toast And make it, like, sweet?” We certainly could, and we did: a simple breakfast fry-up made elegant and well groomed
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A protein-packed, low-fat alternative to normal chicken salad uses fat-free Greek yogurt and low-fat cottage cheese instead of mayonnaise.
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Potatoes and carrots simmer in chicken stock with thyme and herbes de Provence before being pureed and garnished with cream and parsley for a tasty soup.
cooking.nytimes.com
This is one of my most favorite scrambled egg dishes, and certainly an easy one Use regular white or brown button mushrooms, or splurge on wild mushrooms.