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A classic prosciutto and Fontina–stuffed chicken breasts recipe with mushroom sauce.
cooking.nytimes.com
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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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.
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Get Pork Loin with Fig and Port Sauce Recipe from Food Network
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Cornbread topped with cheesy shredded chicken? Yes please.
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Get Peach Crisp Recipe from Food Network
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Simple pork roast gets an authentic German makeover with sweet paprika, caraway seeds, and grainy mustard.
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This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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A Russian tea-time treat made with a yeast dough, these vatrushki are filled with fresh raspberries.
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Get Blueberry Coffee Cake Recipe from Food Network