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A rich crab bisque in roux-thickened fish stock and cream soup base seasoned with sherry and paprika.
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One of Mariano Guass favorite Cuban food memories is enjoying a platter of chicken in a sweet, tangy glaze with his family. After tasting the dish on their visit, his son David worked to re-create the flavors in this recipe. Slideshow: Great Cub
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Use the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.
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Get Salisbury Steaks with French Onion Gravy Recipe from Food Network
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Making risotto requires lots of stirring, but it well worth the effort when your creamy grain dish is spiked with mushrooms and bell pepper, as in this recipe.
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Goat cheese and salami? Yes, the two taste wonderful together and on pasta.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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Japanese comfort food, Oyakodon is chicken meat and beaten eggs, simmered in a sweet and savory stock, and eaten over cooked rice in a bowl. Try it for breakfast some cold morning.
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Get Garam Masala Rubbed Cornish Hen with Maple-Tamarind Glaze Recipe from Food Network
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Get Valerie's Gravy for Fried Turkey Recipe from Food Network
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Get Caldo Verde de Robalo (Green Soup with Sea Bass) Recipe from Food Network
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Get Walnut-Dill Vinaigrette Recipe from Food Network