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Filet of beef tenderloin is assembled with liver pate, mushrooms and onions, then wrapped in packaged puff pastry. It bakes quickly and makes a beautiful dinner party entree.
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Any pickled pepper will work in this recipe but hot Peppadew peppers have a fruity flavor and sweet-and-sour brine.
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This recipe is by Molly O'Neill and takes 2 hours 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pork and turkey flavored with a little molasses,Worcestershire sauce, parsley, and vegetables.
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Get Pan Gravy Recipe from Food Network
Ingredients: pan drippings, flour, water
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Get Whole Thanksgiving Turkey with Miles Standish Stuffing and Gravy Recipe from Food Network
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These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
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A flavorful oyster stuffing is made with dry bread crumbs, with mushrooms and plenty of onion and celery for flavor and texture.
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Thinly sliced pork, fresh ginger, green onions, and Chinese-style egg noodles star in this quick and easy recipe.
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Chef John's recipe for lamb shanks braised in saba (mosto cotto) is a foolproof winter dish that is rich, delicious, and easy to make. You can use aged balsamic vinegar for the saba, too.
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Spices typical in Mexican cuisine and the freshness of cilantro and lime give this hearty soup a freshness you will love.