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Split peas are cooked with Polish Kielbasa in beef broth with onions, carrots and a bay leaf in this soup which is partially pureed.
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Polpette are Italian meatballs; polpettine are meatballs, too, but more diminutive It follows, then, that polpettone is Italian for meatloaf (or a substantial meatball large enough to share) But polpettone is much more interesting than the somewhat bland everyday meatloaf known in the United States
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Get Coq au Vin Recipe from Food Network
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Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.
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You can make deliciously savory risotto minus the fuss, with roasted pumpkin and sage; the result is a warm, deeply flavorful fall side dish.
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Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.
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This classic Monte Cristo sandwich recipe combines the sweet flavors of French toast with ham, turkey, and cheese. While there are many variations, we pan-fry...
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Just one tablespoon of cream per person gives this fettuccine a luxurious taste and texture.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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White rice, garlic and onion is cooked in a nice vegetable stock for about 20 minutes. Black beans, cayenne and cumin are added to the pot, given a stir ...and that's it. Black Beans and Rice for six.
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Roasted pumpkin, savory pancetta, and Parmesan cheese give this easy pasta dish way more flavor than you'd expect on a weeknight.