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cooking.nytimes.com
This is an adaptation of a classic French bistro dish, poulet Basquaise The chicken is cooked in a pipérade of onion, garlic, hot and sweet peppers, tomatoes and, in the authentic version, cured ham, which I’ve omitted In this version I use skinned chicken pieces
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An easy chicken breast recipe with crispy skin and a quick pan sauce of garlic, white wine, and butter.
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Get Vegetarian Parm Heroes Recipe from Food Network
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This versatile recipe, made with Morningstar Farms® Asian Veggie Patties, can be served as a delicious snack, side, or meal.
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Get Cashew Shrimp with Water Chestnuts Recipe from Food Network
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Shallots and a little thyme are sprinkled over irresistible sugar snap peas!
cooking.nytimes.com
This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This salsa simmers canned corn, jalapeno black-eyed peas, and diced tomatoes with green chile peppers for a different flavor.
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In about 10 minutes, you can dish up this hot, wholesome egg breakfast, which features seasoned cream cheese and sauteed mushrooms.
Ingredients: olive oil, mushrooms, eggs, chive
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Summer squash are coated in cornbread mix and pan-fried for a quick and easy way to get kids to eat their veggies.
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Get Bacon-Wrapped Filet Recipe from Food Network
Ingredients: beef, bacon, butter, olive oil