Recipes for Beef 'N Cornbread Wrapped in Banana Leaves with grocery lists and nutritional information | Page 234

One Pot Wonder Tomato Basil Pasta

Once in awhile a dish comes along and stuns you and makes you rethink the way you cook. This miracle throw-everything-in-a-pot pasta dish has done that for me. You literally throw in all the ingred...

4 Servings - apronstringsblog.com

Creamy Slow Cooker Tortellini Soup

This recipe contains can evaporated milk, can vegetable broth, shredded parmesan cheese, white sauce, fresh baby spinach and more.

4 Servings - myfavoritethings-miranda.blogspot.com

Sweey & Spicy Grilled Chicken Sandwiches

Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled...

4 Servings - 1 hr 45 min - seriouseats.com

Orange Chipotle Chicken with Cilantro Rice

This recipe contains boneless, skinless chicken breasts, brown rice, pure maple syrup, navel orange, safflower oil and more.

cleaneatingmag.com

Salmon Roasted in Cilantro Salsa

The tart green cilantro sauce in this recipe balances out the rich salmon and perfectly complements the color, making for a dinner party-worthy dish!

cleaneatingmag.com

Salad with Avocado & Figs

Colourful vibrant salad with bell pepper, avocado and figs.

calmmindbusybody.com

Chicken Francese

This recipe contains butter, butter, eggs, eggs, extra virgin olive oil and more.

6 Servings - beta.abc.go.com

Honeysuckle Sorbet

Honeysuckle sorbet is the signature dish of Chef Bill Smith of Crook's Corner in Chapel Hill, NC. This unusual and intoxicating dessert is a fleeting treat.

2 Servings - themessybaker.com

Breakfast Kabobs with Yogurt Dip

Begin the day a whole new way with breakfast on a stick! Bread, meat, cheese and fruit are ready for dipping.

4 Servings - 25 min - bettycrocker.com

Cavatappi with Browned Brussels Sprouts and Buttery Breadrumbs

Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.

4 Servings - 25 min - myrecipes.com

30-Minute Filet Bourguignonne with Mashed Potatoes

An earthy red, such as pinot noir, is the wine traditionally used in Burgundy, where the classic time-consuming stew was born. Serve the dish with mashed potatoes, as the recipe directs, or opt for pappardelle pasta, if you prefer.

4 Servings - 30 min - myrecipes.com

Texas Tater Casserole

Spice up traditional Tater Tot casserole with salsa, chili powder and taco-seasoned cheese.

6 Servings - 1 hr - bettycrocker.com

Seared Sea Scallops with Gingered Pea Purée and Cilantro Gremolata

At this time of year, whenever I go the market English peas always accompany me home. They are nature's superior answer to fast food, preferably eaten straight from the shell, with no need for cooking. When I do get around to cooking them, a favorite preparation is as an accompaniment to shellfish. The briny sweetness and pearly coral colors of the fish perfectly compliment the sweet, vividly green peas. In this recipe, crispy seared scallops are served on a bed of puréed peas spiced with fresh ginger and topped with cilantro gremolata. It's a beautiful presentation, either as individual amuse-bouches, an appetizer or an entrée. A variation of this recipe even made an appearance at the Bay area Food52 potluck. - TasteFood

8 Servings - food52.com

Chicken with Creamy Dijon Mustard Sauce

Living in rural Tuscany has its advantages - home fed chicken! So many of our dinners consist of chicken but to tell you the truth I had never thought of using mustard with it. So thanks to food52 I came up with a new recipe. I had guests for dinner and wanted to make a more elaborate dish so I chose to use only chicken thighs with a very velvety mustard sauce. I chose to cook the sauce in a French style using the classic method of using chicken stock and a little roux to give the sauce more smoothness. The sage and garlic gave it a really nice taste and I served it with mashed potatoes

6 Servings - food52.com