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cooking.nytimes.com
This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
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Chicken and kale in a creamy and cheesy sauce makes a great topping for pasta.
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Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.
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This is warming comfort food at its best. Don't let the long cooking time discourage you. You'll spend very little time at the stove before the pan goes into the oven.
cooking.nytimes.com
This West African soup is about as different from a traditional European chicken-in-a-pot soup as you can get, flavored with ginger, garlic and chiles (sounds Chinese, yes?), and incorporating vegetables like sweet potatoes and kale Then of course there are the peanuts When it comes to the peanut butter, “natural” peanut butter, made from peanuts and salt and nothing else, works best
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Feeding a crowd? They'll love this simple recipe of sliced potatoes baked with cream of mushroom and celery soups, onion soup mix, garlic and milk, and topped with Cheddar cheese.
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This wonderful beef casserole is chock full of vegetables including cauliflower, carrots, and asparagus!
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Here's a muffin packed with antioxidants in the apples, cranberries and nuts, fiber in the oats and even cinnamon to cut blood sugar. All benefit your cardiovascular system.
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Get Marinated Lamb Chops Recipe from Food Network
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Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.
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Replace spaghetti noodles with "zoodles", noodles made from zucchini, in this Greek salad with olive, tomato, and feta cheese.