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Do yourself a favor and make this ahead of time—it tastes even better the next day.
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Get Bourbon Brown Sugar-Stuffed Sweet Potato Skins Recipe from Food Network
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Get Vermont Chicken Pie Recipe from Food Network
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This simple recipe for delicious minestrone soup was adapted from the September 2006 issue of Martha Stewart Living.
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Get Sage, Sausage and Apple Dressing Recipe from Food Network
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Get Beer-Braised Chicken Thighs Recipe from Food Network
cooking.nytimes.com
Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse It’s a simple equation that takes in whatever ingredients you have on hand Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away
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Get Moussaka Recipe from Food Network
cooking.nytimes.com
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs They’re made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce The recipe that follows calls for beef, but pork or venison can be used almost interchangeably
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Get Greek Noodle Casserole (Pastitsio) Recipe from Food Network
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This Greek baked pasta dish layers ground lamb, roasted eggplant, feta, and penne into a hearty fall or winter casserole.