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Get Pan-Roasted Chicken with Creamy Mustard Sauce Recipe from Food Network
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A simple, healthy vegetarian version of pâté made with lentils, mushrooms, onion, and smoked paprika.
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This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
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Get Lemony Shrimp and Risotto Recipe from Food Network
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For twenty-four years I was a raging carnivore-until I decided to train for the marathon. I decided to give vegetarianism (or pesco-vegetarianism, rather) a...
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Get Chili Verde with Sausage and Pumpkin Recipe from Food Network
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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
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Get Tofu Stir-Fry with Fried Rice Recipe from Food Network
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Get Porchetta and Polenta Recipe from Food Network
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This light and refreshing salad mixes the sweetness of strawberries and blueberries with a zesty homemade vinaigrette dressing.
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This is great shredded beef served on tortillas or over rice. Add sour cream, cheese, and fresh cilantro on the side.
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Get Three-Bean Salad Recipe from Food Network