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This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
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Cioppino is San Francisco's real treat: a gorgeously garlicky tomato-based seafood stew that's adaptable to whatever fish and shellfish you like and find freshest...
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Sautéed beef sirloin strips, onion, garlic and sweet corn are stirred into a creamy, Southwestern-flavored tomato sauce for topping noodles.
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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
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Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
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Get Ragu-Stuffed Peppers Recipe from Food Network
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Get Ragu-Stuffed Peppers Recipe from Food Network
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Get Slow Cooker Beef Brisket Recipe from Food Network
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This flavorful casserole, layered with a seasoned ground beef and tomato mixture, flour tortillas and Cheddar cheese, makes for a great kid pleaser.
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This recipe was an "on-the-fly" concoction I came up with when my mom and my sister got sick at the same time! I had to have enough soup to feed them all day...
Ingredients: water, tomato bouillon, tahini
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Learn to make a classic chicken parmesan recipe, the dish that defines Italian-American food. In this version, panko breadcrumbs give it an extra crunch and the...