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Cooked in a pressure cooker or slow cooker, venison is moist and tender. Enjoy it as a main course or as a filling in a tortilla.
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Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, oregano and covered with water in this stew with chunks of carrots and potatoes.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken noodle soup pretty much from scratch. This soup is delicious and very easy to make.
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Get Homemade Tomato Soup Recipe from Food Network
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Get Turkey Meatball Vindaloo Recipe from Food Network
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Brussels sprouts are pan-fried in seasoned butter flavored with brown sugar, curry, and jerk seasoning in this Caribbean-inspired take on a favorite winter vegetable.
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An Indian-inspired spice blend warms up simply roasted cauliflower resulting in an exotic Thanksgiving side dish.
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This round wheel of Brie is dusted with curry powder, then spread with a mango chutney, studded with chopped cashews, and baked until the cheese inside the rind is melted. The sweet/savory combination is creamy and delicious.
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Curry and chicken love each other, as is obvious with one bite of this sandwich.
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Get Creamed Pearl Onions Recipe from Food Network
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A classic chicken breasts Marsala recipe.