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A simplified but delicious version of this Cajun favorite takes it from a once-in-a-while special treat to a weeknight favorite. You don't slave over a traditional roux, and the recipe only takes 40 minutes.
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Get Mr. John's Meat-Stuffed Bell Peppers Recipe from Food Network
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Get Microwave Potato-and-Chorizo Scramble Recipe from Food Network
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Get Skillet Chicken and Dumplings Recipe from Food Network
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For a fabulously flavorful dish that takes just minutes to make, simply saute garlic, onion and tender strips of chicken. Add artichoke hearts, tomato, feta cheese, parsley, lemon juice and oregano, and toss with hot pasta.
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Using a deli-roasted chicken from your local grocery store speeds the prep time on this pasta dish with a creamy Marsala wine sauce.
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This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
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Smoked paprika gives this beef stew a rich, smoky taste. It cooks long and slow and can be made a day ahead and reheated. Instead of noodles, you can serve over rice or potatoes.
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Get Fried Alligator with a Garlic Aioli Dipping Sauce; Mediterranean Alligator with a Tomato and Caper Sauce; Alligator Picatta Recipe from Food Network
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This Portuguese main dish calls for pork to be marinated for days in red wine vinegar, wine, and an assortment of seasonings.
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Ham bone infuses this lima bean soup with flavor as it simmers slowly into a thick and hearty meal that many Depression-era families enjoyed.
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This dish was inspired in equal measures by a cluttered refrigerator on the day after the Thanksgiving, and the pav bhaji of western India — a gloriously spiced mash of vegetables served with buttery, toasted buns It works beautifully with roast turkey meat, cut into small pieces, though it's ideal for scraps of meat pulled off the turkey carcass after making stock, giving them a second life and infusing them with flavor Serve the dish with garnishes of cilantro and red onion on the side, allowing people to determine their own ratios, or take control and garnish the whole pan yourself