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Carp and Mandarin oranges are traditionally served at Chinese New Year for good luck, this is an excellent way to get both in!
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This rich dish, consisting of succulent lobster meat sauteed in butter and seasoned with dry mustard; then baked in heavy cream, is a casserole native to Maine. If desired, you may add 1 to 2 tablespoons of sherry to the mixture. Top with buttered bread crumbs before baking for a nice presentation.
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Craig Claiborne and Pierre Franey brought this recipe to The Times in 1988, when a properly-made risotto was still a relatively new dish for the home cook It would make a wonderful meatless main dish or as an accompaniment to roast chicken or grilled steak.
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An easy and satisfying cod chowder is ready to eat in just 1 hour. The rich soup has plenty of potatoes, bacon, and corn.
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This unusual Peruvian chicken chili recipe combines peanuts, ground chicken, and jalapeños in a creamy, spicy sauce.
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This budget-friendly root vegetable stew uses rutabagas, celery, carrots, and beets with chicken, though you can use whatever meat you fancy.
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A few conveniences make it so easy to prepare this popular chicken and pasta dish with creamy mushroom-Cheddar cheese sauce.
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Fresh ginger root gives extra zest to this otherwise standard chicken noodle recipe. This soup can be prepared in less than a half hour, and is great comfort food, especially during cold season.
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This drunken sauce, made by simmering chicken stock, heavy cream, and hard apple cider together until thick, adds rich flavor to any dish.
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This is how they make loose meat sandwiches in the restaurants. They are always moist and savory.