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cooking.nytimes.com
This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baltimore Beef Bad Boy Recipe from Food Network
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This melt-in-your-mouth chicken is cooked with cream of mushroom soup, sour cream, and Parmesan cheese in a slow cooker for an easy weeknight meal.
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Roasted red bell and jalapeno peppers are simmered with tomatoes and cream for a flavorful soup served with tortilla chips and sour cream. It is ready in less than an hour with a pressure cooker!
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Anyone can make this simple ground beef stroganoff for a hearty weeknight dinner that borrows flavors of cream of mushroom and celery soups.
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Mix a blend of Southwestern-style ingredients to make a non-traditional egg roll that excites the palate from Chungah Rhee of Damn Delicious. The cilantro sauce takes the flavors to the next level.
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I guess this dish was passed down from my mother, although only the concept. My mom used the stroganoff packets, but I make my own sauce. The rice was a contrast...
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Our favorite Southern sandwich filling gets the taco treatment.
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Get Buffalo Shrimp Tempura Recipe from Food Network
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Beef and refried bean burritos are baked under a creamy sauce topped with cheese in this easy smothered burritos recipe.