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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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Rolled oats, tomato juice, and onions combine with lean ground beef for an easily prepared meatloaf. It bakes in one hour.
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Get 15-Minute Indian Curry with Chicken and Peas Recipe from Food Network
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Here's an easy and budget-friendly chicken dish that calls for chicken leg quarters to be simmered to tenderness with white wine, brandy, and mushrooms. It's a different version of the beloved Chicken Cacciatore.
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A recipe from Plated for shepherd's pie with ground beef, vegetables, and gravy under a mashed potato crust.
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Get Stuffed Zucchini Blossoms with Heirloom Tomato Salad Recipe from Food Network
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Get Grilled Turkey Sliders with Tomato Jam Recipe from Food Network
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Get West Virginia Style Hot Dog Recipe from Food Network
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Get Garlic Chicken in Casserole with Israeli Couscous Recipe from Food Network
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Get Morningstar Farms® Black Bean Burger with Tomato Relish Recipe from Food Network