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Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
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This quick and easy stir fry is great served over white rice.
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Get Creamed Corn Recipe from Food Network
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Get Roasted Goose with Blackberry Gingered Sauce Recipe from Food Network
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Get Noodle Kugel Recipe from Food Network
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For a quicker, heartier version of classic corn chowder, start with canned cream corn and garnish with tender salmon pieces.
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Cream cheese, chicken broth and milk provide the creamy base for this corn chowder seasoned with cumin, chili powder and picante sauce.
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A mild, fragrant mix of lamb, raisins, and apples produces a wonderful, slow cooked curry.
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Get Ribbony Shrimp and Pasta Scampi Recipe from Food Network
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Creamed corn and crab meat intermingle with white wine, small bits of bacon, and cubes of potatoes in this soup. Try the chicken curry variation for a more piquant experience.
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Get Pulled Pork Sandwiches Recipe from Food Network