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Garlic, ginger, lemon grass, chile peppers, coriander and cumin flavor this Thai-inspired coconut milk soup with chicken and bok choy.
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Stephanie Izard's rich, chunky mushroom ragout is great on everything from seared halibut to sautéed scallops and pasta. Use vegetable stock instead of chicken stock for a great vegan sauce.
cooking.nytimes.com
Steven Satterfield, the chef at Miller Union in Atlanta, published a version of this recipe for a kind of Lowcountry risotto in his cookbook, "Root to Leaf." He uses Carolina Gold rice, a heritage long-grain variety, but any good long-grain rice will do Likewise, feel free to substitute other hams for the country ham called for in the recipe But use the very best peas you can find or, failing that, asparagus tips or tiny radishes
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Cornish hens are stuffed with almond rice and basted with a sweet Burgundy glaze for a simple and elegant dinner.
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Cutest holiday appetizer ever?
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Curried turkey salad with apple, raisins or dried cranberries, green onions, celery, cilantro, honey, ground ginger, curry, mayo and yogurt.
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Get 15-Minute Meatloaf Melts Recipe from Food Network
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Shell pasta, imitation crab (or lobster meat), and black olives are blended with a unique dressing of Dijon mustard, Worcestershire, hot sauce, mayonnaise, and Catalina dressing. Cubed Cheddar completes this delightful dish.
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The yummy Southern flavors of biscuits, corn muffins, and mustard greens team up with ham, Dijon mustard, and cheese to make this bubbly, golden casserole that celebrates the flavors of the south.
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Egg drop soup made with chicken broth, udon noodles, and eggs is the perfect pick-me-up when you're not feeling well.
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Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special.
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I love chicken wings during football season. Problem is they are full of calories and messy and I have to make a million of them to feed everyone. This chicken...