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cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Chicken thighs are baked in a creamy mixture of chicken flavored rice, chicken soup, milk and a host of herbs and spices. Top with your favorite shredded cheese and bake an additional 10 minutes, if desired.
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One in ten meals are eaten on the run, according to the Institute of Food Technologists®; and the arrival of summer means even more activities for time-starved...
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VERY tender and delicious. Using the pressure cooker saves SO much time that this recipe can be used on a weekday and still you can manage to eat dinner at a decent hour.
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Get Toasted Bean and Cheese Open-Faced Sandwiches ("Molletes") Recipe from Food Network
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Get Chicken Long Rice Recipe from Food Network
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Get Lobster and Finnan Haddie Chowder with Vermont Common Crackers Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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WARNING-this recipe is posted for informational purposes to the Herb and Spice challenged residents* of certain U.S. regions and other English speaking countries...
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This Salisbury steak recipe uses ground sirloin to get a leaner, meatier-tasting main dish with enough mushroom and onion gravy to top your sides, too.
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Recipe for Tiny Mint Chicken Burgers, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
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Get Grilled Chicken Sliders Recipe from Food Network