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Ready in under an hour, this taco bake layers seasoned ground beef on a cornbread base and is covered with Cheddar cheese and corn chips.
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Shredded pork and rice with a Thai flavor. Perfect for the slow cooker. Our family's favorite dish. For extra spicy tastes, serve Thai garlic chile paste on the side.
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Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
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This rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
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Traditional Swedish potato dumplings have a bit of cooked salt pork and onion inside. They're a great way to use leftover mashed potatoes.
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Packaged tomato lentil couscous make for short preparation of this ground beef stuffing. The peppers are topped with cheddar cheese and baked.
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Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole.
cooking.nytimes.com
Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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Spicy sausage adds a kick to typical meat sauce.
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Get Turkish Borek Recipe from Food Network
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Get Salisbury Steak With Mushrooms Recipe from Food Network
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Get Chili Cheese Dogs Recipe from Food Network