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This is not your typical Shepherd 's Pie. Chicken takes the place of ground beef, a whole head of roasted garlic is mashed into the potatoes, and the thyme and rosemary add a perfect touch. And there 's lots of cheese.
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This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
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Get Cranberry Chutney Recipe from Food Network
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Here's a special-occasion roast enhanced with classic seasonings. Roasting two large ends of tenderloin instead of one whole piece ensures even cooking. (The meat needs to be coated with its aromatic rub, then chilled for at least six hours before roasting.)
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Kidney beans are simmered in coconut milk and then cooked with rice, chile pepper and herbs.
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A cold shrimp and vermicelli salad in an herbed mayonnaise dressing.
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Turn plain ground turkey into flavorful sausage just by adding a bit of brown sugar, sage, thyme, marjoram, and red pepper flakes.
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This recipe is by Steven Stern and takes 5 minutes plus 3 to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Jerk Marinade Recipe from Food Network
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Get Beef Bourguignon Recipe from Food Network
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Get Tomato Soup Recipe from Food Network
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A mixture of maple syrup and Dijon mustard coats this hearty meatloaf of beef, pork and veal.