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Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sauteed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.
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This recipe is by Harold Mcgee and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Arancini di Riso Recipe from Food Network
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Get Bow Tie Pasta with New Potatoes and Olives Recipe from Food Network
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By layering and folding the cheese into the dough, à la puff pastry, Chef John gets all the cheesy flavor without making the biscuit too dense.
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Bermuda onions are dipped in a buttermilk batter and deep-fried into a crispy crowd-pleasing appetizer.
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This 30-minute soup features tender roasted chicken, carrots, pasta, and caramelized onions for a rich home-style flavor.
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This is how I like to use up leftovers from our favorite take-out meal of Chinese roast duck and barbequed pork. Ingredient amounts may vary depending on what's left from your meal. But fried rice dishes are very forgiving.
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A traditional beef stew made from trimmed, lean beef chuck. This recipe includes potatoes, carrots, mushrooms, onions and green beans, and clear directions on how to eliminate unwanted fat from the stew.
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Warm and spicy, this stir fry will really wake up your tastebuds. The tofu takes on the wonderful flavors of the sauce. Serve with stir-fried vegetables.