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This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor.
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A whole chicken is seasoned with lemon pepper, garlic, and thyme, then slow-cooked to perfection.
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This recipe is as versatile as they come. Trade out the peas for edamame (fresh green soybeans). Not a fan of goat cheese? How about some fresh grated Romano...
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Panko (Japanese bread crumbs) crusted fried chicken breasts with a sweet Tonkatsu dipping sauce. Serve with your choice of steamed white rice, shredded cabbage, or even mashed potatoes.
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Challah bread soaked in a cinnamon egg batter is baked atop a layer of syrup for a sweet, upside-down version of French toast casserole perfect for holiday mornings.
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Split peas simmered with gammon, pork belly, and smoked sausage make for a thick and hearty soup, known as snert in the Netherlands.
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You dont need to make a special trip to the fish shop for smoked trout. The fish counter at most grocery stores will have it, vacuum-packed like many brands of bacon. We used plain smoked trout fillets, but the black-peppercorn type would be good,
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Quesadillas on the grill make for a quick and easy supper on a hot day. Cooked chicken and imitation crab are great substitutes for the shrimp, as well as any vegetables and cheese of your choice. Serve with a tossed salad and Mexican rice.
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Get Seasoned Shrimp and White Corn on Fingerling Potatoes Recipe from Food Network
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Get Grilled Fish on Pineapple Planks with Spicy Pineapple Salsa Recipe from Food Network
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Get Moroccan Chicken with Couscous Recipe from Food Network
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This recipe is by Dena Kleiman and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.