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Chicken breast slow cooked with onion, bell pepper, celery, tomato and mushroom soups and herbs. I put this together quickly one Saturday morning. When my family got home, they couldn't wait! My daughter thought we were having pizza for dinner, hence the name!
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This potato salad is packed with green and black olives, sweet and dill pickle relish, and a hearty portion of hard-boiled eggs all stirred together with mayonnaise-coated red potatoes.
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Cherry tomatoes and clam juice are blended together and simmered with sauteed scallions, garlic, and anchovy to create Chef John's ultra quick Tuscan fish stew with halibut and shrimp.
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Vegetarians rejoice! This thick, rich gumbo contains no meat or seafood, but is full of great flavor.
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This Thai-style chicken bowl has a layer of rice topped with sprouts, cashews, and chicken this is drizzled with a mango curry sauce for a one-dish meal for lunch or dinner.
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Flavorful stir-fried pork, tofu, and green onion are rolled into a lettuce wrap with steamed rice. Serve family style at the table, and let everyone wrap their own.
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This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fried chicken is topped with an Asian-style mild gravy composed of oyster and soy sauces with chicken broth. An abundance of cashews adds crunch and sweetness.
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This is a marvelous autumn potluck dinner. Everyone will be very impressed with this thick beef stew made and served in a pumpkin shell!
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Inspired by some beautiful heirloom cannellini beans I had in my pantry, I decided to combine them with the favas that are just about to disappear from markets and the green beans that will be around into the fall I cook the favas and green beans separately and stir them into the soup a few minutes before serving so they’ll retain their bright green color.