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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws Recipe from Food Network
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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A simple and delicious pork and acorn squash casserole with a creamy sauce made from chicken stock, thyme, and a touch of ginger.
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Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.
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Barley lends a nutty taste to this chicken, vegetable and bacon composition.
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This beet soup can be served hot or cold.
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Oxtails, browned, slow cooked until falling off the bone tender, red wine and stock reduced until coating oxtails with syrupy glaze.