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cooking.nytimes.com
Most recipes for scrapple, a dish popular at diners in eastern Pennsylvania and the Mid-Atlantic, call for offal rather than cooked pork But ours, first published in December 1953 and later in the Food News Department’s booklet “Encore for the Roast,” was devised as a way to use up leftover pork loin You can substitute in 1 1/2 cups puréed pork loin or start from scratch with ground pork
Ingredients: ham, salt, cornmeal, pork, onion, black pepper, sage
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Get Carne Guisada Recipe from Food Network
www.allrecipes.com
Fresh and frozen vegetables cook up with chicken in a buttery sauce for a hearty one dish meal.
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Cook beef, tomatoes, carrots, potatoes, celery, and onion all in the slow cooker for an easy, hands-off dinner.
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Cubes of beef and potato are baked together in a mushroom soup and sour cream mixture, and topped with Cheddar cheese and wheat cereal.
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Make quick chicken soup in the pressure cooker! This classic recipe is made with whole chicken (or chicken pieces), carrots, onions, and celery, and it's ready in 60 minutes. Just add noodles for chicken noodle soup!
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A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!
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Beef, cabbage, and potatoes are simmered in a tomato-based broth for a hearty and warm beef stew.
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A soothing Japanese soup that takes center stage during New Year’s.
cooking.nytimes.com
This creamy pink dessert breaks out of the usual strawberry cheesecake mold Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead
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Get Roasted Vegetable Quinoa Salad Recipe from Food Network
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Get Chicken Croquettes Recipe from Food Network