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This version pays tribute to the classic green bean casserole but upgrades its components The cream of mushroom soup is replaced with crème fraîche and sautéed mushrooms; bacon and Gruyère are added to the mix; fresh green beans stand in for frozen (though you could use frozen in a pinch); and bread crumbs swap in for the Ritz crackers.
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Chicken breasts are simmered in a rich tomato-mushroom sauce with paprika then served over hot egg noodles.
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Meet your new favorite one-pan dinner.
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Get Simply Grilled Chicken Breasts Recipe from Food Network
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A made-from-scratch version of the classic Thanksgiving side.
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Get Hungry Chick Chunky Soup Recipe from Food Network
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This quick tomato soup uses pureed, canned whole tomatoes simmered with chunks of zucchini and mushrooms and flavored with basil and thyme.
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Rich, slightly sweet balsamic vinegar intensifies the flavors of tomato and herbs in this chicken saute.
cooking.nytimes.com
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor
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Get Hot Potato Tots with Chipotle Ketchup Recipe from Food Network
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A Jamaican-style curry chicken, rich and hearty with great flavor, satisfies the craving when you can't get the real thing in the islands.