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This baked chicken Parmesan can be served with fresh salad or over hot spaghetti with extra marinara sauce.
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This recipe is by Craig Claiborne And Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sauteed chicken breasts packed full with crab, cream cheese and herbs. A family favorite that company will love.
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Get Cinnamon Baked French Toast Recipe from Food Network
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Broccoli is simmered in a cheesy sauce before it's baked with a crunchy crumble topping for a flavorful side dish even your kids will enjoy.
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Get Warm Almond Crusted Manchego Cheese with Hot Garlic Vinaigrette and Slivered Almonds Recipe from Food Network
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This classic French chicken dish, adapted from Jane and Michael Stern’s book “American Gourmet,” more than lives up to its name ("cordon bleu" means “blue ribbon”) It's also far easier to make than you may think A chicken breast is pounded thin (we've been known to cheat by using pretrimmed cutlets), then wrapped around a slice of smoked ham and a bit of Swiss cheese, and secured with toothpicks
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Get Turkey Breast with Oyster Stuffing Recipe from Food Network
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Making this cake, which is adapted from "Sweet," by Yotam Ottolenghi and Helen Goh, is a labor of love, but that’s only appropriate, for a cake adorned with rose petals If you want to save time, however, you can do without the petals or use store-bought dried rose petals — the cake and cream are both special enough for those you feed to know you love them If you are going all out with the roses, red or pink petals are a matter of preference; the red petals will turn a deep purple once candied
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Get Chicken Breast, Dried Tomato and Mozzarella Panini Recipe from Food Network
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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.