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A twist on Alsatian choucroute garnie made with kielbasa, pork spareribs, and potatoes.
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This recipe is by Barbara Kafka and takes 1 hour 28 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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If you aren't using a whole chicken for the Stuffed Noodle Soup or if you are serving the roulade without the soup, you can use two boneless, skinless chicken breast halves and low-sodium store-bought chicken stock.
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Steak, Reduced Sodium Mild Cheddar and salad work together perfectly in one bowl topped with a delicious, simple homemade dressing.
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Get Turkey Sandwich Recipe from Food Network
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Get Company Pot Roast Recipe from Food Network
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Sirloin strips and an awesome feta-mushroom cream sauce served with pasta makes a wonderful Italian meal!
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Get Stuffed Chiles with Wild Mushrooms and Cilantro Sauce Recipe from Food Network
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Jonathon Sawyer likes serving grilled meat, like these rib eye steaks, with a tangy sauce that he makes by simmering red onions and jalapeños with water and vinegar, then pureeing them until silky.
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In Chicken Marbella, as this dish is commonly known, chicken marinates in a sauce of prunes, green olives, garlic, olive oil, and seasonings. It is well worth the time it takes to make, as this marvelous Mediterranean fare is a perfect party dish, and keeps and reheats well.
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Get Grilled Pork Chops Filled with Sundried Cranberries Recipe from Food Network
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Porc aux pruneaux, which is a classic, is by no means fancy, and it is always much more old-fashioned bistro or grandmotherly than high end Simply put, it is a pork roast with red-wine-soused prunes Hardly elegant, although it doesn’t have to be heavy either