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One bite of this and I’m transported to a seaside town in Italy or Provence Keep some dough in the freezer and you can make this very quickly.
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Chicken, potatoes, mushrooms, and peppers are wrapped in aluminum foil for one-dish meals cooked in a campfire! These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like.
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Enjoy this no mayo potato salad with all the classic ingredients, from red potatoes to chopped hard-boiled eggs, celery, green onions, red bell peppers, and dill pickles. The low-calorie secret is the tasty silken tofu dressing. Chill from 4 to 24 hours to let flavors mingle.
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Get Beef Shepherd's Pie Recipe from Food Network
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After you 've cooked and diced the potatoes and added the olives, celery, and onions, you 'll stir in a dilled vinaigrette, and pop the almost-potato salad into the fridge. Then comes the yummy part. A yogurt/honey/mustard/garlic dressing is gently folded into the chilled salad, then chilled again until ready to serve.
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This is a simple combination of pork chops and vegetables baked together in a roasting pan for an easy Sunday dinner.
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Get Sheetpan Sausage Supper Recipe from Food Network
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The mild flavor of the beets really shines in this lightly seasoned salad.
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Follow Chef John's recipe for classic potato pancakes, and you will get perfectly crisp latkes every time.
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Baked potato wedges seasoned with rosemary, thyme, garlic powder, oregano, parsley, and sage make a great side dish.
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
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Grated carrots add a touch of sweetness and a splash of color to these tasty pancakes. Top with applesauce or sour cream if desired.