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This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These chicken Kiev balls using ground chicken are crispy on the outside, tender on the inside, stuffed with herbed butter, and sure to be a hit on game day or any party.
cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
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Get Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf Recipe from Food Network
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Don't toss out the chicken bones and miscellaneous pieces like wing tips, backs, and necks. Make stock out of them; it's pure gold in the kitchen.
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This simple recipe handed down from a Scandinavian mother uses chili beans, diced tomatoes, and tomato sauce to turn turkey, onion, and celery into a chili
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When Saints' fan Melissa Smith, a.k.a. Mother Hen of ChicksintheHuddle.com, prepares tailgate food for an upcoming game, she tries to incorporate a friendly little dig at the opposing team.
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Sliced beets are marinated with cider vinegar, sugar, spices and onion to create this fresh tasting and delicious side salad.
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Get Saffron Rice Pilaf Recipe from Food Network
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An Indian-inspired take on braised cabbage.
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Get Chicken Stock Recipe from Food Network
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Packed with exotic flavor and spice, this simple chicken soup is an excellent starter to a Thai style dinner.