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This recipe for minestrone soup and grilled cheese sandwiches from Gabrielle Hamilton of Prune restaurant is great winter comfort food.
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This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika A variation on a traditional Flemish carbonnade, it’s rich and homey but still lively, with a ruddy color from the paprika The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft
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Making beef stroganoff in an Instant Pot(R) delivers an impressive, satisfying family dinner that's quick and easy to clean up.
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Get The Mauro Family Sunday Gravy Recipe from Food Network
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Get Fire-Roasted Tomato, Mushroom and Shrimp Bisque Recipe from Food Network
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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Loaded with grated carrots, crushed pineapple, chopped pecans, and walnuts, this classic cake is topped with cream cheese frosting and pretty candied carrots.
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Get Weeknight Bolognese Recipe from Food Network
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This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy...
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This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get BBQ Ribs with Root Beer BBQ Sauce Recipe from Food Network