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Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
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Get Cha Cha Chowder Recipe from Food Network
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Get French Onion Soup Fondue Recipe from Food Network
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My version of a traditional Brazilian dish that I 'tweaked' to reduce fat while keeping the rich flavors famous in Brazil....my Brazilian friends gave this version rave reviews! Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
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Get Artichokes with Sausage and Tomato Recipe from Food Network
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Spicy smoky sausage adds flavor and zest to a simple stew of zucchini and potatoes.
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Good ole red beans and rice with lots of smoked sausage. I put lots of garlic in it which makes it tasty. I take it to my bingo crowd and they love it! Normally I don't measure, so I decided to write it down while I was making it. This is medium on the heat but make it hot as you like!
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This is a nice alternative to wild rice and chicken dishes. It is easy, and everyone loves it.
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Chef John's recipe for smoked pork shank with white beans is the perfect fall or winter dish for a cold evening.
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Fresh tomatoes slowly cook with onion, green pepper, garlic, and red wine in this rich, flavorful sauce.
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Deeply browned vegetables, chicken, and sausage make a full-flavored jambalaya, everybody's favorite Southern one-pot rice dish. If you can't find andouille, use a spicy chorizo or smoked sausage.
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Get Cobia with New Smyrna Clam Chowder Recipe from Food Network