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cooking.nytimes.com
This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way of adding tender — rather than floury, thick and pasty — body to the soup Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
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Learn to make an easy grilled steak recipe which combines all the flavors of a steakhouse meal: mushrooms, bacon, onions, and blue cheese. Recipe includes steps...
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A special chicken dish, named for my girlfriend, with sun-dried tomatoes, pancetta and Brie cheese in a sherry cream sauce. Serve over angel-hair pasta or basmati rice.
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Elevate the standard French dip to 'The Dipper.' Sliced roast beef is cooked together with mushrooms, hot peppers, onions, and Marsala wine, then piled into toasted buns topped with Swiss cheese.
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I experimented with some ingredients I had in my cupboard and was pleasantly surprised with these results. Also, can be served cold, so it's a great make-ahead lunch food!
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Get Spinach and Mushroom Stuffed Chicken Breasts Recipe from Food Network
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Get Spicy Linguine with Clams and Mussels Recipe from Food Network
cooking.nytimes.com
This is a vegetarian version of a classic Chinese stir-fry The authentic versions I’ve encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat I’ve added carrots for color.
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Get Slow-Braised Meatballs with Cranberry Sauce Recipe from Food Network
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Get Open Faced Clams Casino Recipe from Food Network
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One of the most popular "Special Order" dishes from my former Korean Restaurant. These spicy wings are great as an appetizer, "finger food" on game days, or as...