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Lentils replace the meat in this vegetarian recipe for lentils in sloppy joe sauce; serve on English muffins or rolls for a hearty meal.
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A rich, creamy soup made with crawfish will make your Mardi Gras meal special.
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Get Chicken and Rice Paprikash Casserole Recipe from Food Network
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Chef John cooks chunks of pork shoulder low and slow with an apple cider sauce until the pork is perfectly tender and sauce has thickened.
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Peach preserves mixed with sherry vinegar and chicken broth, with a hint of spice and heat, combine to form this delicious sweet and sour sauce.
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This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.
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Great appetizers for sporting events, these deep-fried alligator pieces are exotic, but they taste like chicken. You can get frozen alligator meat online. Try them with the optional dipping sauce.
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This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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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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Get Cin Chili Stuffed Poblano Peppers Recipe from Food Network
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Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.
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A creamy white wine sauce made with Chardonnay and heavy whipping cream takes this shrimp scampi pasta to the next level.