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No mayonnaise in this cabbage and carrot coleslaw recipe, just tons of flavor thanks to cilantro, parsley, citrus juice, and garlic.
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A classic made even better with the addition of Butterball Smoked Sausage, two kinds of cheese and a different shaped pasta.
cooking.nytimes.com
This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
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This quick Brunswick stew is ready in under an hour and requires very little prep work for an easy meal to prepare for cold evenings.
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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.
cooking.nytimes.com
In this puréed vegetable soup, asparagus and leeks are thickened with rice, which adds both body and a slightly nubby texture to the bowl Little is wasted in the preparation; asparagus ends and leek tops that might otherwise be thrown away are simmered into a delicate broth that serves as the foundation for the other flavors You can skip the ricotta crostini but some kind of crunchy contrast – plain buttered toast, breadsticks or crackers – makes a nice counterpart on the side.
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Shrimp and Artichoke Risotto! Risotto rice, clam stock, wine, artichoke hearts, and paprika seasoned shrimp.
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This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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Get Ragout of Beef with Red Wine Recipe from Food Network
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This is a recipe I concocted for a contest. I hoped to make this a little more elegant than normal.I have trained at a Culinary School but do not work in the...