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The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.
cooking.nytimes.com
The secret here isn’t in the seasonings (though the tarragon and sour cream make it pretty wonderful) but in the texture of the chicken, described as “plush” by the chef Barbara Tropp in her “China Moon” cookbook She incorporated Chinese methods and flavors to her cooking, including this foolproof method for poaching chicken breasts without overcooking It makes a chicken salad that’s perfect for sandwiches (especially on dark rye or sourdough breads) or scooped onto a lettuce-lined plate with sliced radishes, tomatoes, crackers, grapes or all of the above
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Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots.
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A flavorful update of a traditional picnic side dish recipe, with sour cream for extra tang.
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A family favorite for 30 years, this Kielbasa and bean casserole is great for potluck suppers.
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A searing, tongue igniting tuna melt that will satisfy the spicy food lover in your house. Served best with a pale ale (may need more than one to douse the flames on this bad boy). Feel free to adjust ingredients as desired.
cooking.nytimes.com
I love the Indian spices in these burgers The turmeric offers bonus antioxidant health benefits, but even without it, they’re in abundance in this recipe, with all the carrots and ginger.
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Eggs Benedict with a twist! A delicate yogurt and lemon sauce perfectly compliments savory smoked salmon.
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Ham, peas, and optional hot sauce add some pizzazz to classic mac and cheese in this easy recipe you can make in your Instant Pot®.
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Get Herb-Roasted Turkey Breast Recipe from Food Network