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These elegant chicken breasts stuffed with a mushroom and bacon filling can be made ahead of time.
www.allrecipes.com
Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
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Thin slices of eggplant replace the tortillas in this vegetarian dish with substance.
cooking.nytimes.com
Sushi-grade salmon or ahi tuna will work nicely for this easy, delicate dish, and you don’t even have to be a whiz with a knife to make it.
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and an optional fresh or dried chile pepper (either minced or put in whole), but you could experiment with ginger, garlic, lime juice or other flavors
cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Dulce de leche ice cream is caramel-flavored. Vanilla would taste great here, too.
www.allrecipes.com
You will love this zesty Southwestern-style fish. If you have any leftovers, they make great fish tacos.
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Meatloaf baked in muffin cups and topped with mashed potatoes, also known as meatloaf cupcakes with mashed potato icing, are kid-approved.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.