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This one-pot beef stroganoff recipe is made with ground beef and mushrooms in a sour cream sauce, with egg noodles cooked right in the sauce.
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This casserole is a modern twist on an old favorite, the tomato-zucchini bake But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang
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Get Cauliflower Tikka Masala Recipe from Food Network
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Get Grilled Swordfish with Potato-Chorizo Salad Recipe from Food Network
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Get Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano Recipe from Food Network
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In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead
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A classic stroganoff recipe made vegetarian with mushrooms and kale, with a creamy wine sauce served over egg noodles.
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Get Oven-Baked Short Ribs with Porter Beer Mop Recipe from Food Network
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Get Walnut Rosemary Tart with Orange Chantilly Cream Recipe from Food Network
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Get Spicy Turkey Meatballs and Spaghetti Recipe from Food Network
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This recipe is by Craig Claiborne and takes 1 hour 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.