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A recipe for roasted cauliflower tossed with sweet golden raisins, garlic, red pepper flakes, fresh parsley, and crispy breadcrumbs.
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Roasted eggplant slices take the place of noodles in this lower-carb version of eggplant lasagna.
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This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
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This recipe is by Steven Raichlen and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Beef Stir-Fry Recipe from Food Network
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A spicy breading gives a crunch to these oven-fried catfish fillets.
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This tangy and delicious cold salad it based on carrot, onion, and green bell pepper tossed in a dressing made with condensed tomato soup.
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This convenient recipe makes getting two meal on the table a snap.
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Baked pork chops stuffed with Gouda cheese and crispy bacon are a crowd-pleasing decadent dinner perfect to make when it is too rainy to grill.
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Kidney and pinto beans are added to a mixture of ground beef, onions, and green peppers cooked with packets of taco seasoning and ranch dressing in this tomato-based soup.