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cooking.nytimes.com
These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.
www.allrecipes.com
Layers of green beans, creamy soup, browned ground beef and pork and - of course - tater tots! An easy, tasty casserole.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Smash - Spicy Pork Meatballs with Spicy Pork Sauce Recipe from Food Network
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Get Ropewalk New England Clam Chowder Recipe from Food Network
www.chowhound.com
A comforting British beef and ale pie, with braised short ribs, brown ale, carrots, and celery, under a flaky, buttery top crust.
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Chef Donald Link’s version of the “king of Cajun food,” made with pork liver, rice, and fresh ground pork shoulder.
www.delish.com
Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
www.allrecipes.com
A great recipe for Thanksgiving, you'll be dreaming of fall with this easy paleo recipe for acorn squash stuffed with sausage and Gala apple.
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Wonderful, warming comfort food, this thick split-pea soap is great with fresh crusty bread.
www.allrecipes.com
This sausage is typical of the homemade sausages found in the northern area of Italy, especially in Tuscany near the city of Lucca. They may be used in any recipe calling for Italian sausage. They are versatile in that they can be grilled, fried or boiled.