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These cabbage rolls are stuffed with a mixture of beef, pork, and venison, then baked in a tomato sauce. I remember my grandmother making these on special occasions, usually when she had a lot of hands to help her! This is time consuming but most excellent, and the rolls freeze well for later consumption.
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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Get Chipotle Chicken Burritos Recipe from Food Network
cooking.nytimes.com
This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: egg white, lime juice, syrup
www.delish.com
A stylish mix of leafy greens and fresh herbs is a lovely bed for plump grilled scallops.
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Get Snails In Hot Sauce Recipe from Food Network
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Make your own veggie burgers so you can add in bold flavors like chipotle in adobo and shredded Monterey Jack cheese.
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This is a great recipe for your deer hunter. I'm not crazy about venison, but with this recipe, you don't taste the wild game. My father-in-law swears it's made with beef tips. Serve and see what your family thinks!!
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Get Coconut Milk Rice Pudding Recipe from Food Network
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Creme brulee meets rice pudding for a dessert combining the best of both worlds.
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The flavors of white fish, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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Wild rice is cooked in chicken broth, then combined with turkey, bacon and cream in this warm soup seasoned with poultry seasoning and green onions.