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This brisket is marinated for 24 hours, then cooked in beer until tender. It's great to use on sandwiches with a little barbeque sauce and coleslaw.
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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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Get Brussels Sprouts with Pancetta Recipe from Food Network
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Get Simple Roast Chicken with Gravy Recipe from Food Network
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Nutmeg, ground cloves, garlic, and red wine give this lentil tomato soup a heady aroma and a slight Mediterranean flair. It freezes well, so make a double-batch!
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Broccoli and potatoes are simmered in a creamy soup creating a warm and filling meal for cold winter nights.
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The hens' crackling skin and rich meat is offset are by the sweetness of the glaze and sauce.
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This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
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An easy weeknight recipe with roasted chicken and sautéed mushrooms mixed with a creamy white-wine sauce and rigatoni pasta.
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Cubed beef, carrots, potatoes, and peas are combined with a homemade gravy and baked in between pie crusts.
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All you really need for this dish is Aburrio Rice, onion, broth and some butter. Though it helps if you have some white wine, parmesan cheese, and a veggie or...
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Dill seed, coriander, and chicken broth give this potato gratin complex flavor.