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Reminiscent of cassouletthe glorious goose, sausage, and bean casserole from southwestern Francethis dish is quicker, easier, and bound to become a winter favorite. If you like, use a green bell pepper in place of the red.
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This slow-simmered chicken soup is full of flavor - and delicious herbed matzo balls. If you make it in a pressure cooker, the long simmering time is reduced to just 45 minutes.
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This recipe is by Julia Reed and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Turkey, celery, onion, and herbs in a creamy sauce.
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Get Irish Meatloaf with Cabbage Cream Sauce Recipe from Food Network
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Get Danish Meatball Burgers with Pickled Red Cabbage Recipe from Food Network
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Dried black-eyed peas are soaked overnight, then cooked with diced ham, seasonings, and rice for a delicious meal.
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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Get Grilled Marinated Leg of Lamb with Asparagus and Mint Chimichurri Recipe from Food Network
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Get Turkey Roll-Ups Recipe from Food Network
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Get Mashed Potatoes with Olive Oil and Herbs Recipe from Food Network
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Get Chicken Florentine Style Recipe from Food Network