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Chicken breasts, potatoes, celery, onion and mixed veggies are cooked in a savory sauce and baked in a pie shell. Bake for 45 minutes and serve while still warm.
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The simplest way to keep white-meat chicken moist and make it flavorful is to put fat and flavor inside — to stuff it Here is a chicken-cutlet take on negimaki, the Japanese dish of thinly sliced beef rolled around scallions You need only briefly cook the scallions in soy sauce and mirin before wrapping some pounded-out chicken cutlets around them
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Get Sunny's Easy Mushroom, Peas and Pasta with 1-2-3 Alfredo Sauce Recipe from Food Network
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Get Turkey Croquettes Recipe from Food Network
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Chicken grilled and basted with a tangy tomato-vinegar-soy-ginger sauce tops a bed of greens with mandarin orange segments and green onions.
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This recipe is by Alice Hart and takes 12 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Deep-Dish Hash Brown Ham and Cheese Quiche Recipe from Food Network
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Get Tapas on the Trail Recipe from Food Network
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Dan Barber's brilliant recipe makes braised carrots the star and lamb the accompaniment.
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A simple, fresh spinach salad combines left over roast turkey meat with mandarin orange segments and a fruity vinaigrette.
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Get Sauteed Wild Mushrooms with Spinach Recipe from Food Network
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Warm steak and potatoes, served on a bed of greens and tomatoes with a red wine vinaigrette -- comfort food without the guilt.