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cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
www.chowhound.com
Make this dumpling, also known as a potsticker, recipe using cabbage, pork, and shrimp. Chowhound's straightforward steps include photos to guide you to through...
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Dressed" American Wagyu Flat Iron Steak Recipe from Food Network
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Get Italian Sloppy Joes Recipe from Food Network
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Get POP-sta Pasta Bar with Three Sauces Recipe from Food Network
www.allrecipes.com
If you're craving Vietnamese, this rice noodle salad bowl with pork, shrimp, and fresh vegetables in sriracha dressing will hit the spot.
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Get Open-Faced Tuna Tea Sandwiches with White Bean Spread Recipe from Food Network