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Risotto is always a great starch to go with any main course or can be served by itself as an entrée.
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Get Quahog Stuffies Recipe from Food Network
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The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.
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Get Coconut Rice and Peas Recipe from Food Network
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This bistro-inspired first course of bitter greens, tart apple, and toasted walnuts is enhanced with bubbling Bucheron cheese and toasted baguette.
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Rich tart pastry of little horns. The filling can also be marmalade, a mixture of raisins or currants with cinnamon and sugar, or chopped hazelnuts with sugar and enough sour or sweet cream to bind the mixture.
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Strips of chuck roast simmered with green onions and mushrooms, then flavored with mustard and a good Rhine wine make a delicious beef stroganoff.
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This delicious filling for crepes is a great, unique way to use up leftover chicken or turkey. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
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Avocados make everything better.
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A great creamy salad dressing with a touch of sweetness and a hint of mustard and garlic. It whisks up beautifully and the flavors improve with chilling. Try it on a salad or use as a dressing for your favorite sliced chicken sandwich.
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Make vegetarian beans from dried to refried in less than an hour with the quick-and-easy help of your Instant Pot®.