Search Results (6,318 found)
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lentils and veggies are baked under a layer of low-fat Cheddar cheese creating a vegetarian lentil casserole that is easy to prepare.
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Slowly simmering the oxtails to make a rich broth delivers terrific flavor to this soup with bok choy, long beans, and eggplant.
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White beans baked in tomato sauce with bacon, onions, garlic, honey, stock, and chili pepper flakes.
cooking.nytimes.com
This slow-cooked casserole of white beans and several kinds of meat has long been considered the pinnacle of regional French home cooking It takes planning (you’ll need to find all the ingredients), time and a good deal of culinary stamina But the voluptuous mix of aromatic beans surrounding rich chunks of duck confit, sausages, roasted pork and lamb and a crisp salt pork crust is well worth the effort
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Now a popular sausage served Korea wide, a version of this dish may have originated in the mountainous regions of Goguryeo (one of the Three Kingdoms) located...
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Get Byelorussian Kolduny (Potato Pancakes Stuffed with Ground Meat) Recipe from Food Network
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Get Taco Soup Recipe from Food Network
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Dill pickles are the secret ingredient in this deliciously different meatloaf.
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Beef stew meat and onion are seasoned with paprika and brown sugar in this traditional Hungarian dish.
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This is a very easy and different tasting sparerib recipe dominated by the taste of allspice. It's loved by everyone who has ever tasted it.
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Beef short ribs are marinated in a soy sauce-based marinade in this Hawaiian-inspired version of kalbi ribs.