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Line the inside of bell peppers with bacon and fill with a mixture of rice, ground beef, ketchup, and barbeque sauce for a fun spin on stuffed peppers.
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Chef John's recipe for lamb shanks braised in saba (mosto cotto) is a foolproof winter dish that is rich, delicious, and easy to make. You can use aged balsamic vinegar for the saba, too.
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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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Try this one on for size if you love mushrooms. Venison steaks are simmered in onion mushroom gravy. This is my husband's favorite (and we eat game at least 3 nights a week). Now THIS is good eatin'!
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A vegetarian version of Philly cheese steak using seitan in place of meat is a delicious and guaranteed crowd-pleaser for the vegetarians in your life.
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This garlicky fall-off-the-bone roast chicken is crispy on the outside and tender and juicy on the inside. Everyone will be asking for the recipe!
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This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish.
www.delish.com
Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
www.chowhound.com
A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...
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Cut faces into stuffed peppers to make cute jack-o'-lanterns for your Halloween dinner. Use yellow or orange peppers for an even more realistic effect. The flavorful beef stuffing is made with whole wheat bread instead of rice.
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Black eyed peas, beef sausage, and a smoked turkey leg are simmered together to make a comforting bowl of southern goodness.
cooking.nytimes.com
This recipe is by Marian Burros and takes 7 minutes. Tell us what you think of it at The New York Times - Dining - Food.