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A lighter version of bowtie pasta with peas and prosciutto, no cream, but instead tossed with Parmesan, olive oil, and arugula.
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Get Mac Attack Recipe from Food Network
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This almost-homemade soup gets a little help from store-bought chicken stock and chicken bouillon cubes, but with fresh veggies and tender chicken breasts, this noodle soup is sure to please.
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Get Root Beer Pulled Pork Sandwich Recipe from Food Network
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Get Prosciutto Broth with Farro and Spinach Recipe from Food Network
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Get Homemade Breakfast Sandwiches with Homemade Maple Sausage, Egg and Cheese Recipe from Food Network
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A classic of his Mississippi childhood, Craig Claiborne's smothered chicken made its debut in The Times in 1983, accompanied by mushrooms and small onions that give it a slightly more metropolitan flavor (You could always omit these if you have neither on hand.) The basic idea is to split a chicken down the back and cook it whole in a skillet over butter, with a weighted plate on top to insure a crisp skin, and rich gravy In terms of temperature and time, the Southern gospel of low and slow is key to achieving maximum smother.
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These delicious cheese-topped stuffed red peppers get flavor, texture and fiber goodness from a tasty combination of quinoa, spinach and creamy mushroom soup. They're easy to prepare and packed with veggie goodness.
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Get Tres Leches Cupcakes Recipe from Food Network
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This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
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Get All-Crust Sheet Pan Chicken Pot Pie Recipe from Food Network