Search Results (10,815 found)
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This tasty chowder will be a guaranteed hit with any crowd!
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is an easy dish, put together in minutes and abandon for an hour on a low flame If you do it in the morning, it will be ready for lunch But it can also be cooked a day ahead
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Sliced pears become exceptionally sweet when given a quick turn on the grill (or the stove top).
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This meal comes together in minutes with canned soups, canned mushrooms and rice. Dried onion soup makes an easy au gratin topping.
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I first made this dish about 18 years ago. I adapted it from something my mom made when I was growing up.
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Mango and avocado may seem unlikely partners, but they have one thing in common: an affinity for cilantro. Here the herb ties them together in an unusual and unusually delicious dish. The salad makes a fine light meal all by itself.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Master Chef John's easy technique and create a comforting, delicious curry dish every time, no matter what meat and vegetables you use.
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This creamy Cajun-spiced pasta tastes just like the restaurant favorite.
cooking.nytimes.com
This recipe, which is adapted from “Julia and Jacques at Home” by Julia Child and Jacques Pépin and was featured in a New York Times article about roast chicken, makes delicious use of leftovers (it would be excellent with the Thanksgiving turkey remainders as well) It is rich, but packed with vegetables You can substitute dried tarragon for fresh, but use less than a tablespoon, and season to taste.
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A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!