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This recipe is by Melissa Clark and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lettuce Wraps Recipe from Food Network
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Earthy shiitake mushrooms, smoky bacon, and rich Cheddar cheese simmer in seasoned beef broth to create a main dish soup that's rich, filling, and satisfying.
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Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor. There's just enough goat cheese to balance the earthiness of the porcini with a touch of tartness without overwhelming the dish.
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Ham, beans and rice are featured in this hearty soup with tomatoes.
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Gluten-free stuffing with ground turkey, seasoned with sage and celery salt, is a tasty addition to the gluten-free Thanksgiving table.
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Get Kale Soup Recipe from Food Network
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Though it’s derived from a French word that means chopped, hash is quintessentially American It’s most often made with roasted or boiled meat (sometimes corned beef) and potatoes, cut into cubes and fried into a crisp-bottomed cake Invariably, it’s then topped with an egg, poached or fried
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Get Prime Rib Au Jus Recipe from Food Network
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Jumbo pasta shells are stuffed with leftover cooked turkey, dressing, and 4 kinds of cheeses. The shells are baked with turkey gravy and a topping of more cheese for a great way to use leftover turkey.
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This soup has a smooth texture and a light taste; it's well worth the effort. I remember my grandmother preparing it, filling the whole house with the smell of roasted garlic...