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This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
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A mixture of spices used for pickling meats such as corned beef and sauerbraten.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
cooking.nytimes.com
This recipe is by Cathy Barrow and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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Recipe for New Potato Salad with Parsley and Mint Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.
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Eating clean during Thanksgiving is so easy with this green bean casserole that's tossed in quick roux and topped with pumpkin seed crumble.
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Spicy deviled jam, made with ham, celery, green onions, and pickled jalapeños.
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The complex, earthy flavors and aromas of root vegetables are released by a brief sautéing.
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