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Beef chuck is stewed with onions, carrots, and potatoes in a stout beer-infused broth, cooked in a slow cooker until impossibly tender.
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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 Easy Cheesy Beefy Ravioli Recipe from Food Network
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Roasted Hatch green chiles are slow-cooked with pork roast, onions, and tomatoes in this simple Hatch chili recipe that never fails to please.
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An easy version of a south-of-the-border classic, chilaquiles, this dish uses leftover tortilla chips layered with chicken, Pace® Picante, corn, olives, and cheese.
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Cajun seasonings make this fresh oyster dressing a stand-out accompaniment for 12 pound turkey. Sauteed oysters, onions and celery are combined with bread cubes and rice and seasoned with cayenne pepper.
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This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving It’s traditionally made with chicken stock, but why not use turkey stock instead?
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This stuffing from the chef Suzanne Goin, a Los Angeles native, pays tribute to California, with nods to the sourdough that you associate with fog-strewn San Francisco and to the almonds and dates of the Central Valley Turkey sausage, kale and sliced chiles are also tossed into the mix As Ms
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This recipe is by Mark Bittman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Prairie Sushi Recipe from Food Network