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Seasoned venison tenderloin steaks are seared then cooked in a sherry-mushroom-sweet onion sauce.
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Seasoned lamb and goat cheese are rolled in lasagna sheets and drizzled with a sauce made with mint, pine nuts, and olive oil.
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This recipe is by Alissa J. Rubin and takes 1 hour 45 minutes plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fondant Potatoes Recipe from Food Network
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These sausage and apple stuffing bites make a great warm appetizer at holiday parties or Thanksgiving dinner.
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Flavorful vegetarian pot pie with a shiitake mushroom gravy and and herbed portabello mushroom filling.
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An aromatic homemade pasta that's both sweet and savory, courtesy of Todd English.
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Get Max's Specialty Chicken Chop with Sage and Baby Spinach Mashed Potatoes Recipe from Food Network
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Give a tender pork loin roast a spicy massage with caraway seeds, black pepper, salt and ground sage before roasting it to juicy perfection.
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A recipe for individually sized birds stuffed with millet, currants, sage, and thyme.
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This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.
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This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.