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cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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Get Mini Whole-Wheat Chicken Pot Pies Recipe from Food Network
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Get Buffalo Tenderloin with Teton Black Bar-B-Que Sauce Recipe from Food Network
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Colorful skewers of bison sirloin steak, tender sea scallops, mushrooms, zucchini, and cherry tomatoes are grilled and served with a Greek-inspired couscous salad in this gourmet recipe.
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The additions of mushrooms and dumplings made from scratch make a flavorful difference in this classic chicken dish.
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Make your favorite restaurant lettuce wraps at home by stir-frying tofu with crunchy vegetables and creating that special sauce you love.
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This recipe is adapted from Samui Institute of Culinary Arts in Thailand, Koh Samui island