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Stewing beef is simmered with artichokes, Kalamata olives, and tomatoes in this slow cooker recipe flavored with Mediterranean herbs.
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Risotto is always a great starch to go with any main course or can be served by itself as an entrée.
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The TV dinner classic made from scratch, with savory beef and a red wine–mushroom sauce.
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Get Salisbury Steak Recipe from Food Network
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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This brisket is marinated for 24 hours, then cooked in beer until tender. It's great to use on sandwiches with a little barbeque sauce and coleslaw.
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Get Cabbage Roll Phyllo Pockets Recipe from Food Network
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Get Lettuce Wraps Recipe from Food Network
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Cajun seasoned shrimp are combined with shallots, mushrooms, and roasted red peppers in a simple white sauce served over fettuccini.
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Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.
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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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While honoring the recipe that has worked for decades, we choose to play up the custardy texture of this popular Chinese-American soup by adding an egg.