Search Results (31,206 found)
cooking.nytimes.com
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
Ingredients:
chicken, vegetable oil, olive oil, onion, red pepper flakes, garlic, red bell peppers, tomatoes
www.allrecipes.com
A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker.
A tender, juicy pot roast needs just a few minutes to get ready before simmering for 6 to 8 hours in the slow cooker.
www.allrecipes.com
I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close.
I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close.
www.allrecipes.com
Chicken coated in saltine crackers is baked with a white wine sauce in a recipe that will soon become a weeknight family favorite.
Chicken coated in saltine crackers is baked with a white wine sauce in a recipe that will soon become a weeknight family favorite.
Ingredients:
saltine crackers, chicken breasts, butter, mushrooms, onion, chicken broth, white wine, salt, black pepper, tarragon
www.allrecipes.com
Chef John gives the gift of candied citrus this holiday season with his recipe for candied Buddha's hand citron; so simple and delicious!
Chef John gives the gift of candied citrus this holiday season with his recipe for candied Buddha's hand citron; so simple and delicious!
www.allrecipes.com
This medium-hot green salsa features fresh jalapeno peppers and cilantro. Try it on eggs, as a marinade, or with tortilla chips.
This medium-hot green salsa features fresh jalapeno peppers and cilantro. Try it on eggs, as a marinade, or with tortilla chips.
www.allrecipes.com
Cans of cream-style corn and processed American cheese are stirred gently into a roux-thickened milk and onion base.
Cans of cream-style corn and processed American cheese are stirred gently into a roux-thickened milk and onion base.
www.allrecipes.com
This recipe for a dense, Northern Irish-style bread calls for both bread flour and whole wheat flour, as well as buttermilk, sugar, and margarine.
This recipe for a dense, Northern Irish-style bread calls for both bread flour and whole wheat flour, as well as buttermilk, sugar, and margarine.
Ingredients:
bread flour, whole wheat flour, salt, baking soda, sugar, margarine, buttermilk, vegetable oil
www.delish.com
These peppers are packed with all of the flavor, so you'll never know they're healthy.
These peppers are packed with all of the flavor, so you'll never know they're healthy.
Ingredients:
red bell peppers, sausage, cremini mushrooms, white rice, italian seasoning, garlic powder, onion powder, salt, black pepper, cheese
www.simplyrecipes.com
Highly flavorful beef bouillon soup made from beef oxtails.
Highly flavorful beef bouillon soup made from beef oxtails.
Ingredients:
oxtails, onions, carrots, zest, dry white wine, water, cranberries, mushrooms, celery, thyme, bay leaf, cloves, peppercorns
www.allrecipes.com
Cashews coated with sugar, cumin, and cayenne pepper are an addictive spicy snack you can bake ahead of a party in large quantities.
Cashews coated with sugar, cumin, and cayenne pepper are an addictive spicy snack you can bake ahead of a party in large quantities.
cooking.nytimes.com
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
This recipe comes from Edward Khechemyan, the chef of Adana in Los Angeles The food is not easily categorized He learned to cook from his father, but given that that man was from Iran, that his upbringing was Armenian-American and that the Russian influence was strong everywhere, the menu is a hodgepodge in the best sense of the word, boasting of innumerable kebabs and more than a few intriguing salads and dishes of beans, and of rice and other grains
Ingredients:
chicken thighs, white onion, chile, turmeric, garlic powder, salt, black pepper, lemon juice, olive oil