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For this tasty pierogi casserole, sauerkraut, onion, mushrooms, and pasta are combined and baked in a rich, buttery sauce. If you are making this ahead and are going to reheat it in the oven you may have to add a little water. If cold, bake at 350 degrees for 1 1/2 to 2 hours.
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Wild rice is cooked with chicken broth, water chestnuts and sauteed veggies for maximum flavor and tenderness.
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Get Chasseur Sauce Recipe from Food Network
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This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These bone-in chicken breasts are stuffed with a garlic and thyme seasoned dried mushroom and goat cheese mixture, and baked with a honey and balsamic vinegar glaze.
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This recipe is by Mark Bittman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Green Bean and Pearl Onion Casserole Recipe from Food Network
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Top Chef finalist Sarah Grueneberg created a vegetarian version of Bolognese that's as rich and delicious as the meat version.
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Savory chicken ginger meatballs are cooked in a from-scratch teriyaki sauce with shiitake mushrooms and daikon in this Asian-inspired recipe.
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Get Wild Mushroom Risotto Recipe from Food Network
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Homemade creamed chip beef is baked with scrambled eggs and bacon creating a crowd-pleasing casserole.