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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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Get Reuben Recipe from Food Network
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Pounded pork cutlets are breaded with bread crumbs and Parmesan, pan-fried, then served with a mushroom, butter, and wine sauce.
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Get Cuban Steak Sandwiches Recipe from Food Network
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Phyllo dough layered with spinach and ricotta. Poppy seeds may be used in place of sesame seeds.
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These babka rings are made from a rich yeast dough spread with a chocolate and cinnamon filling. The loaves are rolled up, finished with a sweet streusel topping, and baked.
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I created this easy Italian chicken breast recipe after living for years in the Canarsie section of Brooklyn. Enjoy!
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Serve your guests opulent layers of cream cheese, sour cream and mayonnaise mixed with olives, onions, green peppers and parlsey, tender morsels of chicken and an enriched cream of mushroom soup sauce. Top with bread crumbs and bake.
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The crust is actually herbed mushrooms! It's also filled with a great tasting herbed ham and cheese custard. I created this recipe when I found myself with an abundance of mushrooms and leftover ham in the fridge and an urge to cook something different for lunch! It turned out to be a savory sensation.
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This recipe for Swedish meatballs uses lean ground turkey and light sour cream in the smooth, savory gravy, perfect for a lighter meal.
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Get Fried Chicken Biscuit Sandwiches Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.