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To make a comforting pot of matzo ball soup, simply combine moistened bits of matzo with butter, eggs, salt, pepper and finely minced onions and parsley. Add enough matzo meal to form balls and drop into boiling chicken broth. It couldn't hurt!
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There are quite a few posts asking for suggestions recently, so I thought I would post this complete meal rec. For those of you who don't like long ingredient...
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Get Catfish Gumbo Recipe from Food Network
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Get Gruyere Cheese and Caramelized Onion Waffles Recipe from Food Network
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This imaginative barley and pine nut side dish will bring tasty excitement to your table!
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Kielbasa sausage is slowly simmered with a sauce that's not to sweet, not too sour.
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This is a mouthwatering tender roast with vegetables and a great gravy. It slow-cooks for hours, so you can be straightening up the house while it simmers.
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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.