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cooking.nytimes.com
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
cooking.nytimes.com
In the middle of June 1800, Napoleon Bonaparte's troops were engaged in battle with Austrian forces near the small village of Marengo in northern Italy The battle was fierce, or so the legend has it, and Napoleon, of course, emerged victorious And hungry
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Get Lemon Citrus Cod with Vegetables Recipe from Food Network
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An easy strawberry shortcake parfait recipe. You will need ripe strawberries, shortbread cookies, whipped cream, and vanilla custard.
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Get Ultimate Shrimp and Grits Recipe from Food Network
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Get Pumpkin Lovers Lasagna Recipe from Food Network
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Using baby carrots and frozen pearl onions in this Instant Pot(R) Yankee pot roast cuts down on prep time and the seasoned flour coating on the roast makes a rich, thick sauce.
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This Apple Dapple Cake recipe is packed with apples and pecans and is drizzled with a sweet brown-sugar glaze.
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
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This 3-layer food processor carrot cake with pineapple and walnuts is spread with a tangy cream cheese-based lemon buttercream frosting.
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Chef John's classic American potato salad is made with celery, chopped hard-boiled eggs, and a creamy mayo-Dijon mustard dressing. It's perfect for picnics!
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A rich, vegetarian mushroom pierogies recipe.