Search Results (11,510 found)
www.allrecipes.com
Spiral-sliced zucchini and summer squash form a bed of 'pasta' for cooked chicken breasts and a homemade roasted red pepper sauce.
Spiral-sliced zucchini and summer squash form a bed of 'pasta' for cooked chicken breasts and a homemade roasted red pepper sauce.
Ingredients:
plum tomato, red bell peppers, sweet onion, olive oil, cloves, tomatoes, basil leaves, squash, zucchini, chicken breast, parmesan cheese
www.delish.com
For a comforting, classy, and simply delicious meal, look no further than roast chicken.
For a comforting, classy, and simply delicious meal, look no further than roast chicken.
Ingredients:
cocktails, alcohol, soups, chocolate, roasting chicken, olive oil, thyme, brussels sprouts, potatoes, carrots
www.simplyrecipes.com
Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.
Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.
Ingredients:
chicken breasts, salt
www.foodnetwork.com
Get "da Pork Chop" Recipe from Food Network
Get "da Pork Chop" Recipe from Food Network
Ingredients:
green peppercorns, onion, garlic, chile, olive oil, red wine vinegar, worcestershire sauce, molasses, tomato paste, beef stock, pork, butter, spinach
www.chowhound.com
Hearty and satisfying.
Hearty and satisfying.
Ingredients:
kombu, olive oil, onion, garlic, celery, carrots, tomatoes, red wine, lentils, vegetable stock, rice vinegar, maple syrup, molasses, tamari
www.foodnetwork.com
Get Warm Lobster and Crab Cocktail Recipe from Food Network
Get Warm Lobster and Crab Cocktail Recipe from Food Network
www.foodnetwork.com
Get Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla Recipe from Food Network
Get Roasted Corn Soup with Chorizo-Goat Cheese Quesadilla Recipe from Food Network
Ingredients:
corn, butter, olive oil, spanish onion, garlic, dry white wine, vegetable stock, heavy cream, chorizo, flour tortillas, goat cheese, monterey jack, cilantro
www.foodnetwork.com
Get Lemon Parmesan Risotto Balls Recipe from Food Network
Get Lemon Parmesan Risotto Balls Recipe from Food Network
Ingredients:
vegetable stock, onion, olive oil, cloves, arborio rice, lemon, parmesan, mozzarella, half and half, bread crumbs, vegetable oil
www.allrecipes.com
This tried-and-true Russian beef stroganoff recipe dresses up dredged sirloin strips with a homemade beef and mushroom gravy.
This tried-and-true Russian beef stroganoff recipe dresses up dredged sirloin strips with a homemade beef and mushroom gravy.
Ingredients:
flour, salt, black pepper, beef sirloin, butter, mushrooms, onion, garlic, tomato paste, beef stock, sour cream, sherry
www.delish.com
Experience the rich culinary tradition of the Carolina Low Country with this easy and flavorful shrimp dish.
Experience the rich culinary tradition of the Carolina Low Country with this easy and flavorful shrimp dish.
Ingredients:
tomato sauce, worcestershire sauce, lemon juice, water, garlic, white vinegar, olive oil, brown sugar, chili powder, dry mustard, bay leaf, shrimp, skewers
www.delish.com
This satisfies people's yearning for pasta, but with a more American approach.
This satisfies people's yearning for pasta, but with a more American approach.
Ingredients:
sweet potatoes, lemon, parsnips, eggs, flour, nutmeg, butter, vegetable oil, shallots, chestnuts, ham hock, country ham, chives
cooking.nytimes.com
Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork But ours, first published in December 1953 and later in the Food News Department’s booklet “Encore for the Roast,” was devised as a way to use up leftover pork loin You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork
Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork But ours, first published in December 1953 and later in the Food News Department’s booklet “Encore for the Roast,” was devised as a way to use up leftover pork loin You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork