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Get Loco Moco Recipe from Food Network
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Get Bite-Size Beef Wellingtons Recipe from Food Network
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This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Shrimp and Beef Skewers with Soy and Scallion Butter Recipe from Food Network
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The classic Hungarian dish of chicken simmered with paprika sauce until tender.
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Zucchini, bell peppers, mushrooms, and onion are roasted in the oven before being layered between noodles, tomato sauce, and plenty of mozzarella and Parmesan cheese.
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A classic prosciutto and Fontina–stuffed chicken breasts recipe with mushroom sauce.
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I came up with this recipe to accomodate several dietary restrictions suffered by a few friends. You can vary the ingredients from the substitutes to the usual...
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Fried chicken served with a mushroom cream sauce. Easy to make, filling, and delicious.
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Get Southeast Asian Slow Cooked Winter Vegetables Recipe from Food Network
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Get Wild Mushroom Stuffed Turkey Breast with Cranberry Coulis Recipe from Food Network