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cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cubes of beef kidney and steak are roasted with onions, potatoes and seasonings until tender. Flour is added and the meat is cooked a bit longer until all the juices have thickened with the flour. This savory mixture is turned into a 3-quart casserole, topped with a round of pastry and baked in the oven for 30 minutes.
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A classic French onion soup recipe, made with long-cooked onions and beef broth, and gratinéed with a baguette toast, Gruyère, and Parmesan cheese.
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Get Turkey, Kale and Oat Meatballs with Quick Tomato Sauce Recipe from Food Network
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Get Chicken Summer Rolls Recipe from Food Network
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You can make this in one pot. Sauté the veggies first and scrape up the brown bits to start the curry.
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Get Grilled Tandoori-Style Lamb Skewers Recipe from Food Network
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Get Vegetable Tarte Tatin Recipe from Food Network
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Get Three Tasty Tea Sandwiches Recipe from Food Network
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This lentil salad recipe is so simple, healthy, and delicious. Serve as is or French bistro style, under a seared piece of salmon.
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This savory egg pudding recipe lies somewhere between a crustless quiche and a Spanish tortilla, and is filled with potatoes, herbs, and leeks.