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Moules Frites is a classic Belgian dish of steamed mussels served with french fries and paired with a refreshing Belgian beer. Here we use Blue Moon Belgian White...
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Instead of mozzarella, Chef John uses a creamy mixture of ricotta and Cheddar cheeses to top this chicken parmesan. Serve with your favorite marinara sauce.
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Get Roasted Redbor Kale Salad Recipe from Food Network
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Get Mac-Daddi-Roni Salad Recipe from Food Network
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This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A pressure cooker makes quick and easy work of this tender kale stewed with turkey bacon, onions, celery, and garlic for a versatile side dish.
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This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day.
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Get Mushroom Poppers Recipe from Food Network
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Get Emerilized Barbecued Shrimp Recipe from Food Network
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This easy weeknight casserole with spiced ground beef, corn, red pepper, and salsa under a delicious cornbread topping can be on the table in an hour.
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Get Faux-tato Salad Recipe from Food Network
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.