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This recipe was submitted by Real Women of PHILADELPHIA contestant Ann Miller-Tobin.
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This recipe is by Karen Baar and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe from the late chef Charlie Trotter came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan If you do not have a juicer, buy carrot juice instead.
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A cheesy chicken topping for this bed of nachos is spiked with the bold flavors of Pace®.
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A layer of crispy bread crumbs tops the creamy goodness of this chicken and mushroom tetrazzini.
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This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
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This creamy potato chowder made with two kinds of corn, milk, and imitation crab sticks is a comforting dish your kids will fall for.
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This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. The broth is seasoned with basil, allspice, and poultry seasoning.
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I made this recipe by taking two other recipes, then adding and subtracting with my own ingredients. I took it to a friends and family picnic, and everyone loved it.
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Chicken, wild rice, and mushrooms are given fine treatment in this elegant casserole.
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A comforting and creamy corn chowder with potatoes and ham is made in the slow cooker. Chili powder and hot sauce add a little kick.
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Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness.