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Lamb, rice, and ground dried mint fill these delicious, Greek-style bell peppers.
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This Moroccan-inspired acorn squash is stuffed with vegetables, garbanzos, raisins, and couscous. For vegetarians, substitute vegetable broth for the chicken broth.
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An easy Asian-style slow cooker chicken thigh recipe. The chicken cooks with tamari or soy sauce, ginger, brown sugar, cinnamon, orange, star anise, and sherry.
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Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
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This recipe is by Pierre Franey and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Green beans steamed with chicken broth are topped with crumbled turkey bacon and a creamy, butter-free dill hollandaise sauce.
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This flavorful dish of beef tenderloin medallions with a Marsala wine and mushroom sauce can be easily whipped together in just over 30 minutes.
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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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This recipe for Hungarian stew made with pork loin and bacon is seasoned with paprika and served over egg noodles.
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Crisp sautéed veggies and ready-made ravioli are draped in a creamy four cheese-tomato sauce to create this Italian-style dinner.
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