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Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn’t terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire It’s a dish that pairs beautifully with butter-slicked egg noodles.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a classic beef stroganoff recipe featuring top round steak, fresh mushrooms, and egg noodles that's easy to make in a slow cooker.
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A lasagna recipe loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal.
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This tasteful chicken noodle soup with a zesty Asian flair features chicken broth, soy sauce, garlic, ginger and colorful vegetables, and it's ready in less than 30 minutes.
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Get Beef and Cheddar Casserole Recipe from Food Network
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This skillet lasagna is ready in thirty minutes—no kidding!
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Get Rice Noodle Salad with Shrimp Recipe from Food Network
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Get Sausage Gravy Breakfast Lasagna Recipe from Food Network
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Asian inspired tuna salad with canned tuna, radishes, cilantro, shredded carrot, ginger, rice vinegar and sesame oil.
cooking.nytimes.com
This recipe is by Alice Hart and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Uncle Vincent's Lasagna Recipe from Food Network