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To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.
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Get Slow Lamb with Baked Provencal Tomatoes Recipe from Food Network
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A light, healthy pasta salad with chickpeas, mint, and parsley.
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Get Pasta al Pesce (Seafood Pasta) Recipe from Food Network
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This recipe is by Debbie Lee and takes 3 to 7 days. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beef Pops with Pineapple and Parsley Sauce Recipe from Food Network
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We envy the shrimp that get to swim in this garlicky butter sauce.
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Vegetarian food never tasted so good! Piled high with eggplant, mushrooms, onion, and zucchini, then topped with mozzarella cheese, this Italian-style grinder is a meaty meatless meal.
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Get Pork Chops with Fennel and Caper Sauce Recipe from Food Network
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This is an unusual version of classic Middle Eastern gyros (only homemade under the oven's broiler). Very tasty and quick to make. Perfect weekday dinner! You can prepare it in advance, let it marinate and just stick it in the oven. Best served inside pita bread pockets, with salad and yogurt.
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This dish contains the taste of spring, using only vegetables that can be found in springtime—favas, peas, and green garlic. It has a nice balance of sweetness...
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This chicken salad with toasted pecans comes together fast using rotisserie chicken breasts. The herbs along with the pecans help to make this chicken salad flavorful