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cooking.nytimes.com
This recipe for choucroute loaf, vaguely Alsatian in its addition of smoked ham, apples, mustard and caraway to the usual mixture of ground chuck, veal and pork, makes astonishing meatloaf and terrific Sunday lunch sandwiches afterward Paired with sauerkraut, the dish winks at real choucroute and in some ways is even more delicious For finicky kids, provide a side dish of mashed potatoes.
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Get Tarte Flambe with Softly Scrambled Eggs and Goat Cheese Recipe from Food Network
cooking.nytimes.com
This recipe is by Joan Nathan and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a tradition here in the South. Add anything you like to this basic recipe!
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Get Family-Style Chicken Recipe from Food Network
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Chicken breasts sauteed with onions and mushrooms, then braised in herbs, spices and a brandy/chicken broth mixture. Simmer all together and smile!
cooking.nytimes.com
This recipe is by Merrill Stubbs and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Tunisian and Israeli dish is like a Mediterranean version of huevos rancheros. Fried eggs simmer in a sauce of tomatoes, onions, colorful bell peppers, chile peppers, and spices.
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Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.
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Get Chicken Thighs with Minty Peas Recipe from Food Network
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Cheese and corn are a match made in heaven.