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cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
www.allrecipes.com
Lightly toasted French baguette slices are spread with a diced prosciutto and Parmesan cheese blend, then sprinkled with toasted pine nuts.
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A very simple bread stuffing is rich in oysters, onion, and celery. Mix it up in a big bowl, and use it to stuff a turkey for a special holiday meal. Allow time for bread to dry out before using in stuffing.
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Munch on this egg-free edible dough the next time you're craving the taste of chocolate chip cookies and need a quick and easy sweet treat.
www.chowhound.com
Enjoy this Red Onion Tart with Blue Cheese recipe with ingredients and easy step-by-step directions from Chowhound.
www.allrecipes.com
Simple, tasty and fast! Salmon is sauteed with all ingredients at once, and served over couscous. Great with a spinach salad.
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Peanut butter, oats, and cocoa powder are the primary components of this no-bake chocolate cookie recipe.
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This strawberry cake uses a strawberry puree as a natural strawberry flavoring. It tastes light and fresh with a cream cheese frosting and goes well with any occasion.
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Flaked unsweetened coconut is paired with dark chocolate chips and almonds in these soft and chewy cookies.
cooking.nytimes.com
A typical ratatouille recipe has you sauté all the vegetables separately, then combine them That seemed too laborious for a potpie So I streamlined the method by making a sauce on the stove with the peppers and tomatoes, stirring in roasted eggplant and zucchini, and sausage for extra flavor, and baking everything covered in dough.
www.delish.com
Shrimp pasta is a no-brainer weeknight win.
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Use sourdough bread to give a different flavor to your homemade Parmesan cheese-flavored croutons.