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In this easy to prepare recipe, an onion sauteed in butter and thyme is combined with white wine and beef broth. Serve in individual portions topped with a baguette slice and melted mozzarella cheese.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Marinated, slow-cooked, lamb stew with lamb shoulder, garlic, rosemary, onion, paprika, roasted bell peppers, tomato, parsley, red wine, and chicken stock.
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My Aunt Anne started a new tradition several years ago with this fabulous addition to our family holiday dinner.
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The creamy sauce for this crisp-skinned chicken is full of pungent marjoram.
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This is an awesome French Onion Soup made at some of the old Famous Barr Department Store Cafeterias.
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Beef stew meat is combined in a slow cooker with paprika, teriyaki sauce, onion, carrots, celery, potatoes and mushrooms in this thick stew.
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This recipe makes traditional crab cakes. Enjoy!
cooking.nytimes.com
This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the best and easiest recipe for pot roast I have ever tried. It is best to make it a day ahead. Serve with oven roasted vegetables, potatoes, carrots, onions, or your favorite side dish.
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The technique is the important piece of this recipe, as it suggests a great way to tenderize a tough cut of meat for serving as a delicious meat course.