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Transform your leftover turkey into a classic turkey and rice soup that's perfect on cold evenings.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I share this recipe as a delicious way to serve up raw broccoli. I have used sunflower seeds and raw almonds. But you could use any nuts you like. For the dressing...
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Cubed pork marinated in a tasty peanut butter sauce is grilled on skewers with water chestnuts, green and red bell pepper slices, and chunks of sweet onion.
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Creole shrimp takes an innovative turn with the addition of wheat beer and Worcestershire sauce. Serve over Cheddar grits for a Southern spin on the dish.
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Become a gumbo pro with this quick, easy chicken gumbo recipe. Using a roasted chicken, andouille sausage, a red and yellow bell pepper, and frozen okra, you...
cooking.nytimes.com
In Turkey, okra is often stewed with lamb or chicken I liked this dish so much that I made it twice in one week, the second time for a big dinner party It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”
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Get Lamb Kabobs Recipe from Food Network
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Get Taco Bowls with Guac-a-Salsa Salad Recipe from Food Network
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This is my re-recreation of a dish I once sampled as part of a tasting panel. It is a hearty entree that is simple to prepare on a weeknight.