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cooking.nytimes.com
This easy recipe can be made in a saucepan, Dutch oven or slow cooker The long simmer gives the pork shoulder, an inexpensive but versatile cut, a chance to absorb the robust flavors of red wine, carrot and garlic that it’s cooked alongside Serve it over egg noodles and topped with parsley for a hearty, satisfying dinner.
Ingredients: pork, red wine, water, carrots, cloves, butter
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For a long time I made a sort of Salisbury Steak with cubed steak and it never really did it for me. No matter how cubed a piece of tough steak is it'll still...
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Get Pan-Roasted Venison with Creamy Baked Potato and Celeriac Recipe from Food Network
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This clever alternative to a breadcrumb crust uses up leftover cooked couscous.
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Luxurious beef bourguignon, or beef Burgundy, with beef chuck, carrots, pearl onions, mushrooms, and coated with a deeply flavored, silky sauce.
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Coq au Vin is a classic French stewed chicken recipe, with bacon, mushrooms, and pearl onions.
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Get Wine Country French Toast Recipe from Food Network
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Get Stracotto (Pot Roast) with Porcini Mushrooms Recipe from Food Network
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Get Sangria Recipe from Food Network
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Get Coq au Vin Recipe from Food Network
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Get Beef Bourguignon Recipe from Food Network