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Country-fried cube steaks dredged in a spicy flour coating are pan-fried, then gently simmered in rich onion gravy until tender.
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Roasted red pepper accents this potato soup with a chicken stock base.
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Chicken and onion are cooked with scrambled eggs and served over rice in this Japanese favorite.
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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 rich pork and tomato ragu is best when served over Parmesan risotto, but also tastes great over pasta, polenta, or potatoes.
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Get Seafood Alfredo Recipe from Food Network
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Get Steamed Mussels in Tequila Chipotle Broth Recipe from Food Network
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Get Wild Mushroom Barley Soup with Flanken (Beef Short Ribs) Recipe from Food Network
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A delicious hearty winter soup, that has a bit of kick thanks to the spicy sausage, but is perfect for the winter.
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The sandwiches of this historic Pittsburgh restaurant are legendary. In fact, they're almost famous. Italian bread, fries, pastrami, melted provolone, and homemade coleslaw should quench that craving if you find yourself too far from Pittsburgh.
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We cannot tell a lie -- this easy Bundt-style cake is made with cherry pie filling. The chocolate chips and walnuts add a nice crunchy texture and flavor. Finish with just a light dusting of confectioners' sugar -- no frosting needed.
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Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.