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Pan-fried ham and pierogies are simmered together in a creamy mushroom sauce for simple and comforting dinner.
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Roasted vegetables and chicken bones are simmered on the stove for hours creating a rich a flavorful chicken stock perfect for a Saturday project.
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This deeply flavored fish stew is a traditional specialty of Sète, a working-class Mediterranean port in the Languedoc-Roussillon region While it has largely vanished from restaurants, it still turns up as a showpiece on Sunday and holiday tables Save some time by having your fish counter do the skinning and boning for you, if possible
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This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get All The Way Slugburger Recipe from Food Network
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Cornmeal gives these deep-fried onion rings a bit of crunch with their crispness in a zesty breading with authentic Southern flair.
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Shredded turkey breast meat joins with hominy and white beans for a flavorful, Mexican-inspired chili that doesn't contain tomato.
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Get White Chicken Stock Recipe from Food Network
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This is a great recipe for this classic salad chock full of apples, walnuts, celery, and grapes. The mayonnaise dressing is perfect and a bit different, with apple juice, yogurt, and celery seeds mixed in.
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Get Grandma Irene's Corn Souffle Recipe from Food Network
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Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
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This soup is an American take on the classic French Onion soup. With the addition of heavy cream, it has a little more fat but lots more flavor!