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Asian-style stir-fried tofu with ground pork and diced shiitake mushrooms. Serve over steaming rice. Delicious!
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Traditional stove-top soups are simmered to tenderize the raw meats and vegetables, which increases the cooking time. Because meats and vegetables won't scorch...
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I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
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Soft pretzels get a quick boil in a baking soda and water bath, are sprinkled with coarse salt, and baked for a golden brown, chewy crust.
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Get Chicken Tamales Recipe from Food Network
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Colorful vegetables and the flavors of lemon and thyme make this orzo dish great for picnics. You can chop the zucchini and carrot instead of grating them to cut down on prep time, just be sure to cook them for a few minutes longer before adding the orzo.
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Curried butternut squash with a dollop of lime cream is a nice way to keep warm on those cold autumn nights.
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Get Warm Butternut Squash Salad with Tangerine-Rosemary Vinaigrette Recipe from Food Network
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Layers of potatoes and onions are covered with a vegetable roux before being baked in this dairy-free recipe for scalloped potatoes that feeds a crowd.
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The simple, creamy French soup made with just potatoes, leeks, stock, and of course butter and cream.
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Cajun seasoning transforms salmon from bleh to oh yeah!
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Bite-sized pieces of chicken breast are simmered in chicken stock with carrots, celery, and white rice.