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You dont need to make a special trip to the fish shop for smoked trout. The fish counter at most grocery stores will have it, vacuum-packed like many brands of bacon. We used plain smoked trout fillets, but the black-peppercorn type would be good,
www.chowhound.com
This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
cooking.nytimes.com
This recipe is a far departure from the mayonnaise-based tuna concoctions that Americans expect Tuna (packed in olive oil, please) is mixed with peppers, fresh herbs and nuts and dressed in olive oil, balsamic vinegar, lemon juice and two types of mustard It can sit in the fridge for up to three days, making it excellent picnic food or just a departure from the usual sad desk sandwich.
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Get Baked Gruyere and Sausage Omelet Recipe from Food Network
www.allrecipes.com
Buttered savoy cabbage cooks with onions and kielbasa until tender. Pierogies are first boiled, then pan fried until golden brown before being stirred into the cabbage.
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Zucchini get a light and tasty stuffing of Italian chicken sausage, sweet onion, tomato, and Parmesan cheese before being baked.
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Chicken sausage and broccolini are tossed with rotini pasta, lemon, garlic, and red pepper in this quick, easy, full-flavor pasta dish.
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Stir up a hearty and comforting dish of cabbage and sausage haluski, that beloved eastern European skillet supper, using frozen pierogies.
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Red and green bell peppers, red potatoes, corn and kielbasa swim in a creamy base in this easy, thick chowder.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Turkey Sausage and Broccoli Pasta Recipe from Food Network
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Get Smashed Sausage and Pepper Burgers Recipe from Food Network