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A flavorful oyster stuffing is made with dry bread crumbs, with mushrooms and plenty of onion and celery for flavor and texture.
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Try this one on for size if you love mushrooms. Venison steaks are simmered in onion mushroom gravy. This is my husband's favorite (and we eat game at least 3 nights a week). Now THIS is good eatin'!
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This garlicky fall-off-the-bone roast chicken is crispy on the outside and tender and juicy on the inside. Everyone will be asking for the recipe!
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Chef John's recipe for lamb shanks braised in saba (mosto cotto) is a foolproof winter dish that is rich, delicious, and easy to make. You can use aged balsamic vinegar for the saba, too.
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Line the inside of bell peppers with bacon and fill with a mixture of rice, ground beef, ketchup, and barbeque sauce for a fun spin on stuffed peppers.
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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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Spices typical in Mexican cuisine and the freshness of cilantro and lime give this hearty soup a freshness you will love.
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Olives are baked with wine, orange zest, rosemary and garlic in this lovely appetizer or hors d'oeuvre.
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Bruschetta is a traditional Italian item in which small slices of bread are topped with such things as tomato, basil, and mozzarella cheese, as is the case in this delightful recipe.
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This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tired of the same old fried rice? Mix it up and make kimchi bokkeumbap, or kimchi fried rice, for dinner tonight!
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.