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Using a slow cooker will create a delicious, authentic dish with very little hands-on time.
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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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Get Halloween Boo-Scotti Recipe from Food Network
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Learn to make an easy peach cobbler recipe for your go-to dessert during the long peach season. Using fresh peaches tossed in brown sugar and butter, bake the...
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This classic stick-to-your-ribs stew is the ideal project for a chilly weekend Beef, onion, carrots, potatoes and red wine come together in cozy harmony If you are feeding a crowd, good news: It doubles (or triples) beautifully.
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Get Bourbon Apple Pie Recipe from Food Network
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Get Ragout of Beef with Red Wine Recipe from Food Network
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Get Chipotle Chicken Burritos Recipe from Food Network
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An amazing baked pasta dish combining a meat sauce and a cream sauce with a cheesy top.
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Get French Toast Fried Chicken Sandwich Recipe from Food Network
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Get Mexican "Street Corn" Fajitas Cheat Sheet Recipe from Food Network