Search Results (4,132 found)
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This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
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This delicious blend of ham strips and fresh crunchy celery sweetened with sweet pickle is suitable enough for a meal in itself or with other salads.
cooking.nytimes.com
Just as Oregon borrows from Burgundy in vineyards planted with pinot noirs and chardonnays, that region also inspires dinner The iconic boeuf bourguignon would not be the best choice with chardonnay, but this version of coq au vin, replacing Chambertin with chardonnay, couldn’t be better I went light with it, omitting the bacon lardons
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
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Sauteed celery, onion, parsley and mushrooms are lightly packed with bread stuffing into the crock of a slow cooker in this recipe which saves time and oven space.
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An easy, quick turkey dish that turns precooked turkey into a family favorite. Cooked turkey is combined with mushrooms, celery soup and sour cream, then baked in a dish with noodles.
cooking.nytimes.com
Here's a bright and flavorful way to use up leftover cold chicken that can be thrown together in about 20 minutes.
www.chowhound.com
Here is one for all you Zwack fans!! The Bloody Hun
Ingredients: bloody mary mix, celery, pepper, salt
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Cajun seasonings make this fresh oyster dressing a stand-out accompaniment for 12 pound turkey. Sauteed oysters, onions and celery are combined with bread cubes and rice and seasoned with cayenne pepper.
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Brisket is marinated in a red wine and vinegar blend then slow roasted in the oven until fork tender. I wanted to find a way to make beef brisket that wasn't a BBQ recipe but wasn't just plain beef either. This is what I came up with and my family LOVED it.