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Cubes of venison stew meat are browned with onions and garlic and combined with Worcestershire sauce, oregano and covered with water in this stew with chunks of carrots and potatoes.
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This recipe is by Celia Barbour and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
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Diced chicken is simmered with tomatoes, kidney beans, corn, bell peppers, chili powder, cayenne and cumin in this easy soup.
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You can substitute ground beef chuck or ground turkey in this recipe. Vary cooking times accordingly.
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Venison (deer meat) is marinated in beer and Worcestershire sauce, then breaded and fried in hot oil until crispy and golden brown.
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White and yellow hominy, red and green peppers, and browned pork stew meat combine to make a bright and colorful Mexican-inspired version of pozole that you make in the slow cooker.
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Get Turkey Burgers Recipe from Food Network
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This was passed on by a German friend and although it was wonderful, it was labor intensive. I have tried to make it a bit easier and absolutely love this dish...
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Get Creamy Lobster Linguine Recipe from Food Network