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Sirloin steak is sautéed until just done, then simmered with a mixture of onions and mushrooms and a creamy Dijon-mushroom sauce made with Campbell's® Condensed Cream of Mushroom Soup.
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With the slightly sweet, somewhat salty, and subtly smoky flavor of the ham, this hearty soup is the ideal fall or winter soup -- a great one for lunches, or as a starter for dinner.
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Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals. This recipe comes straight from the old country.
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Ginger, vanilla, and molasses make these dark pancakes taste like gingerbread!
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Did you know that egg is the key to great fried rice? This is a quick easy recipe of instant rice fried with egg, onion, green beans and soy sauce.
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These cookies taste like raisin-filled but are a lot less work.
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Get Tempura Bananas with Coconut-Green Tea Sauce Recipe from Food Network
cooking.nytimes.com
This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes You can build in extra flavors by varying the aromatic vegetables, the liquid and the last-minute stir-ins All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.
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This cranberry sauce uses prunes and raspberry jam to add new flavors to the holiday classic side dish.
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Good with soup, as an appetizer or as a snack. Lavosh is an Armenian unleavened flat bread.
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The foamy cap in this bubby drink comes from egg whites, a classic trick for giving cocktails a rich, creamy texture.
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Quick and easy black beans with a hint of cilantro are ready in less than an hour thanks to cooking in the pressure cooker.