Search Results (12,964 found)
cooking.nytimes.com
This recipe is by Suzanne Hamlin 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 gooey cake could give your mall-kiosk cinnamon roll a run for its money.
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A thick, creamy mushroom sauce served over golden brown chicken breasts and linguini. Easy and satisfying. Crusty bread is always good for dipping in the sauce as well.
cooking.nytimes.com
When I lived in Paris, I frequented a little savory tart shop in the 15th Arrondissement that always surprised me with odd combinations of ingredients One of my favorites was a caramelized onion and cabbage tart, which I’ve reproduced here.
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Wendy Leon says these rolls, filled with bell pepper and slivers of avocado, are an effective way to get her grandchildren to eat vegetables.
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Strata of tortillas, chicken, cheese and a hot salsa-bean-sour cream mixture make these enchiladas a robust entree.
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This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.
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This delicious recipe features chicken breasts baked in a creamy sauce with almonds over a bed of rice and under layers of cheese and crushed potato chips.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Citrus Blueberry Salad with Almond Relish and Minted Sugar Recipe from Food Network
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This recipe makes four composed salads that are delicious and fun to make. Lettuce is piled on each plate, then tomatoes and green onions are sprinkled on. Next come the yummy slices of grilled chicken and a handful of tortilla 'crispies.' Finish with a zesty Italian dressing.