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cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
cooking.nytimes.com
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around Take this coffee-roasted beef with mushrooms and pasilla chili broth I couldn’t imagine why I had ever cut it out — so busy, so restauranty
www.chowhound.com
Beer is good cold, but why not frozen with some cold soup? Makes for a perfect summer stunner!
cooking.nytimes.com
Skirt steak is the traditional cut used for fajitas It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less Either will be a good choice.
www.allrecipes.com
Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.
www.foodnetwork.com
Get Any Nut Brittle Recipe from Food Network
Ingredients: sugar, corn syrup, nuts
www.allrecipes.com
Plump little Chinese peanut cookies have that melt-in-your-mouth quality.
www.allrecipes.com
An easy recipe for homemade peppermint liqueur. It goes great with hot chocolate!
Ingredients: sugar, corn syrup, vodka, peppermint
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
www.delish.com
This vegetable gratin is a creamy and slightly spicy side that just might steal the show at your dinner table.
www.allrecipes.com
This corn chowder is made with just corn, potatoes, chicken broth, evaporated milk, onion and butter.
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Get Sweet Corn Summer Gazpacho Recipe from Food Network