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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does.
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This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
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A classic Mexican BBQ chicken recipe. For marinating, you will need achiote paste, cilantro, jalapeños, garlic, lime, and orange juice.
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A regional specialty in Southern California made with chocolate chip ice cream.
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Get Easy Cheesy Scalloped Potatoes Recipe from Food Network
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Hollowed-out zucchini halves are filled with a mixture of ground beef, bell pepper, and bread crumbs in a tomato sauce, all topped with cheese in this fun recipe.
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Black olives are stuffed with a seasoned beef and pork mixture, breaded and deep fried.
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This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice.
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Get Tandoori Chicken Recipe from Food Network