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cooking.nytimes.com
Leftovers often die an ignoble death in the back of the refrigerator, a waste of money and time They can, however, be an opportunity to improvise, even to elevate Here, some leftover cooked greens are combined with raw ones in a show-stopping Greek-style treatment that uses boxed phyllo dough to its best advantages
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A simple marinade of brown sugar and soy sauce is jazzed up with the addition of lemon pepper and some dried herbs. Grilled salmon never tasted so good!
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Frozen spinach and a prepared pie shell are shortcuts that make this savory spinach and cheese quiche a family-friendly weeknight main dish.
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Hara Masala Pomfret is a cilantro based Indian green curry. Not only is it healthy and simple to make, but it's inexpensive and easy to adapt to what you have...
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A twist on the traditional tandoori marinade, this cumin- and coriander-flecked yogurt paste remains on the chicken during roasting, ensuring that the skin crisps, while keeping the underlying meat moist and silken.
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This meatless entrée uses chicken broth and a little cornstarch instead of the usual cream and butter to make a tasty but lighter version of classic pasta primavera.
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Frozen hash browns with onions and peppers are topped with cooked chicken, a delicious soup mixture and Cheddar cheese. Baked until hot and bubbling and sprinkled with crumbled bacon, this savory, satisfying casserole is sure to please.
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An easy Crock Pot pork loin roast recipe with balsamic vinegar.
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A hearty, healthy stand-in for the traditional beef hamburger.
cooking.nytimes.com
This recipe is adapted from one in “The Glorious Foods of Greece,” by Diane Kochilas The sweet potatoes, seasoned with lots of paprika and cayenne, are simmered with onions on top of the stove.
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Fresh kale, finely chopped broccoli, chickpeas, and tomato paste are simmered until tender, topped with eggs, and finished in the oven.
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In this family recipe, creamed corn is baked with eggs, milk, butter and spices. Play with the spice and sugar measurements to suit your own taste.