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This super easy salad is a refreshing blend of fresh herbs, tuna, and greens. Substitute diced chicken for the tuna if you like. It's a great summer meal.
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Broccoli salads are a dime a dozen, but this one, which is adapted from Ashley Christensen's cookbook, "Poole's: Recipes From a Modern Diner," is a game-changing celebration of flavors, colors and textures: broccoli, toasted pecans and red grapes are cloaked in a warm bacon-scallion vinaigrette, then sprinkled with small chunks of sharp white Cheddar Ms Christensen's recipe, which uses the florets as well as the stalks, asks you to blanch the broccoli (cooking it for a few minutes in generously salted boiling water, then shocking it with salted iced water)
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Red Cooking Wine is the secret ingredient in this classic chili recipe.
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Enjoy the flavors of eggs Benedict in an easy make-ahead breakfast casserole made with Canadian bacon or ham, English muffins, and hollandaise sauce.
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Get Wild Rice Stuffed Cabbage Recipe from Food Network
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You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There's no rush or last-minute stress to make perfect gravy.
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I got this recipe from my mom who passed away in February 2011. She was a great cook and made many mouth watering meals. Over the years, we have lived long...
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This is the easiest korma recipe I have! A winner for us. Not too spicy, but lots of flavor. If you have ever wanted to try Indian food, this is a good one to start with. Serve over hot rice.
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Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.
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This breakfast casserole is adaptable to whatever ingredients you have on hand—cheese, veggies, meats—and can be assembled the night before and baked in the morning. Or eaten for dinner—your choice!
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Slices of grilled chicken are tossed with lettuce and Southwest-style ingredients, then served with a creamy barbeque sauce dressing.