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Get Guinea Hen Breast, Chanterelles and Polenta Recipe from Food Network
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This recipe is by Christine Muhlke and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve pork roast beast on Halloween night for a filling meal before a night of candy-eating.
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Get Summer Couscous Salad Recipe from Food Network
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These wonderful patties have undergone several transformations since I first tried them. I have used different soup mixes to season them, and added chopped nuts for texture. They are tasty with a tomato sauce topping or baked in a mushroom sauce for a fancy dinner. I like them best fixed up like a hamburger with lettuce, tomato, cheese, mayo, ketchup and alfalfa sprouts on a bun or good home-made bread!
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Plenty of vegetables, chicken, and barley in this big pot of soup.
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Get Monkfish Crazy Water Style Recipe from Food Network
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Full of dried fruit and nuts, these power bars are delicious and much more filling than most granola bars.
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This salad from F&W's Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe.
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A recipe for a creamy, vegetable-packed filling topped with a flaky, golden crust.
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Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.
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Get Beer-Braised Chicken Recipe from Food Network