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Get Roasted Chicken Breast with Cheddar-Jalapeno Quesadilla and Spicy Black Bean Sauce Recipe from Food Network
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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Simple beef teriyaki with quickly-browned beef sirloin strips and broccoli florets; simmered in a thick soy sauce and brown sugar sauce, seasoned with garlic powder. Served over rice.
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Learn to make classic Swedish meatballs with Chowhound's straightforward, six-step recipe. These small meatballs can be used as an appetizer, as part of a meat...
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Alexandra Guarnaschelli's mother, Maria, the legendary cookbook editor at W.W. Norton, made a version of this lightly spicy dish when Guarnaschelli was a kid. Alex has adapted the recipe by adding red wine.
www.simplyrecipes.com
Refined and delicious artichoke soup, made from the hearts of fresh globe artichokes, leeks, shallots, yukon gold potatoes, stock, a little cream, and herbs.
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Fire up the slow cooker Thanksgiving morning to simmer mushrooms in a flavorful broth all day and impress your guests by dinner time with marinated mushrooms.
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This easy chicken noodle soup recipe uses rich homemade chicken stock made from leftover roasted chicken, egg noodles, and fresh vegetables.
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Catfish in stewed tomatoes and oregano over rice.
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Get Roasted Pork Loin with Spanish Onion and Vermouth Recipe from Food Network
cooking.nytimes.com
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.