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Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.
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Chicken leg quarters baked with rice in a creamy broccoli mixture. I dislike most convenience food recipes, but I feel that this one's a winner, as it's not only fast but healthy too!
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This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steak with Avocado Sauce and Tomato Salad Recipe from Food Network
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Salsa verdethe parsley and caper sauce traditionally served with meat and fishadds a welcome kick to potatoes, too. In season, sliced tomatoes will also benefit from the sauce. Add them to the plate, and youll have a complete meal.
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Leftover chicken breast in a cottage cheese sauce, served on a bed of fettuccine pasta.
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The spicy aioli makes this chicken dinner a real winner.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Celery, onion and a splash of red wine add subtle flavor to herb rubbed chicken. It's juicy and moist; simple goodness.
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The turkey is stuffed with quartered apples and onions, salt, coarse ground pepper, butter, and carbonated cola. Fresh garlic is rubbed all over the outside of the bird, and it's given a good sprinkle of seasoned salt. Ten hours in the smoker, and it's fabulously flavored with a heavenly hickory essence!
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Wondering what to do with collard greens? Here's an easy recipe for a simple side dish! Cook collards on the stovetop with onions and garlic — it's an easy, flavorful way to eat your greens.