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cooking.nytimes.com
The important thing for this dish is to have good, sweet, ripe watermelon that is firm enough to retain its shape once cubed, as well as good-quality pancetta, cut thick enough so that you can cube it to match the shape of the melon Don’t use prepackaged pancetta or have it sliced into paper-thin wisps Also important is to use good chicken stock
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Get Chicken Florentine Style Recipe from Food Network
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An elegant baked preparation of trout fillets in white wine and mustard sauce is ready lightning-fast for a company-worthy main dish ready in only a few minutes.
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There are tons of delicious spinach salad recipes out there. But this recipe holds a special place in my heart. We have been eating this in my family for years...
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We're just going to say it: These are even better than Reese's Eggs. 😮
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Get Bud and Alley's Barbequed Shrimp Recipe from Food Network
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Get Spinach Salad with Warm Bacon Dressing Recipe from Food Network
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Get Chicken Broccoli Casserole Recipe from Food Network
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A sweetened mustard vinaigrette, with just a dab of mayonnaise, dresses a pasta salad full of festive vegetables such as broccoli, cucumbers and bell peppers. Toss everything with shredded Cheddar cheese, then chill before serving.
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Tender pork chops are cooked up Mexican-style with tomatoes, corn, beans, and rice.
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Tender pork combined with apples and raisins is a family favorite for us! I've substituted dried cranberries for the raisins, and that was so good too! Recipe can be altered if serving more people.
cooking.nytimes.com
This astoundingly good recipe came to The Times from Nick Anderer, who made it over an open fire when he was the chef of Marta in New York A sweet and sour puttanesca is draped over charred broccoli still warm from the grill, creating a dish that goes well next to a piece of grilled fish or meat Do cut the broccoli into large florets; it makes them easier to manage on the grill.