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This egg white casserole with turkey sausage, vegetables, and Cheddar cheese can be made at the beginning of the week for a quick breakfast each morning.
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An airy, snowcapped mountain of chestnuts and chocolate.
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Get Sausage and Broccoli Rabe Sheet Pan Dinner Recipe from Food Network
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Crispy tots stand in for hash browns in this easy-to-make sheet-pan meal with a spicy kick from Cajun andouille sausage and jalapenos.
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
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Get Buttermilk Biscuits with Sausage Gravy Recipe from Food Network
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All you do is brown the Italian sausages and your slow cooker does the rest in this warming dish with colorful bell peppers, rich tomato sauce, and fresh basil.
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Alexandra Guarnaschelli loves to serve raisin-studded braised fennel with a meaty white fish, like halibut, black bass, or striped bass. Roasting the large fish fillet whole (rather than in portions) is a great way to serve a small crowd.
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Red and golden beets, fennel slices, crumbled goat cheese, and avocado slices drizzled with basil vinaigrette make a delicious salad.
cooking.nytimes.com
Fennel and spring onions, cooked gently until they begin to caramelize, make a sweet topping for a pizza Fennel is an excellent source of vitamin C and a very good source of fiber, folate and potassium Fennel also contains many phytonutrients, including the flavonoids rutin and quercitin, as well as a compound called anethole, mainly responsible for its anise-y flavor, that may have anti-inflammatory properties.
cooking.nytimes.com
The rules for matching cocktails with food are a lot more lax than with wine Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d’oeuvres can be, and vice versa For simpler cocktails, simple foods work best
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This is comfort food at its finest: a quick-cooking Bolognese sauce, made with sausage, tomatoes, aromatic vegetables, and a touch of light cream, served over a mound of earthy polenta. Of course, you could put the same sauce over fettuccine instead.