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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is an easy cream cheese spread to make, and it tastes just like the jalapeno poppers you wish you could make yourself! The hardest part of this recipe is not eating it all by yourself!
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Danny Bowien’s recipe for the extra-crispy wings with spicy chiles he serves at Mission Chinese Food.
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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
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Kelp noodles are made from seaweed and are gluten free. Here they are combined with chicken, spinach, and vegetables for a quick main dish.
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Recipe for Roast Chicken Legs with Harissa and Couscous, as seen in the January 2009 issue of 'O, The Oprah Magazine.'
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Colorful peppers are stir-fried with chicken. Balsamic vinegar and basil bring plenty of flavor to this exciting dish.
cooking.nytimes.com
If you have forgotten how delicious a great fillet of fish can be, try this: Steam it, with nothing on it Drizzle it with olive oil and lemon juice Sprinkle it with coarse salt
Ingredients: halibut steak, olive oil, juice
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Keep black beans, a couple of cooked chicken breasts, rice, and a few other ingredients on hand so you can make this quick Mexican-inspired chicken dish anytime. Use your choice of cheese.
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Cream cheese, sugar, vanilla and an egg yolk are blended for a creamy filling. Use it in Danishes, kolaches, or even bake in the center of cupcakes.