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Individual servings of crawfish braised with fresh mushrooms in butter and white wine, then spiced with red pepper flakes. Great for an appetizer or as a side dish.
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A simple combination of seasonings with olive oil and lemon juice makes these chicken tenderloins so delicious!
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This crowd-pleasing, easy casserole is made with chicken, almonds, pimento peppers, celery, and Cheddar cheese and can be served hot or cold.
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Plump, juicy tomatoes are stuffed with cous cous, sun dried tomatoes, cheese, basil and mint. Then they 're baked. Need we say more? Makes four wonderful and quick stuffed tomatoes.
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.
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Your favorite fresh fruit works beautifully in these simple, buttery muffins. They freeze well, too.
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This is a fragrant and tasty bread machine recipe.
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The salad has cabbage and broccoli and crunchy ramen doodles and a smattering of green onion. The dressing is pungent, and poured over the salad while still warm. Chill before serving.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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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.