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Get Popcorn Shrimp Salad Recipe from Food Network
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The classic Hungarian dish of chicken simmered with paprika sauce until tender.
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This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
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Get EZ as 1-2-3-Alarm Turkey Chili Recipe from Food Network
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Make this easy corn fritter recipe using fresh corn kernels mixed into a cornmeal batter that gets deep-fried and served with tartar sauce. Deep frying may sound...
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Bring home the taste of Italy with this comforting slow cooker zuppa Toscana, a creamy chicken soup loaded with sausage, potatoes, and kale.
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Get Wagoners' Rice: Arroz Carreteiro Recipe from Food Network
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This tangy barbecue flavored soup makes use of your leftover Thanksgiving or Christmas turkey.
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Get Baked Sweet-and-Sour Chicken Recipe from Food Network
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This delicious pasta salad tastes great and is full of vegetables. Substitute canned shrimp in place of canned tuna to change it up a bit.
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Get Steak Pizzaiola Recipe from Food Network