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Bigos is usually translated as “hunter’s stew” and is sometimes referred to as the national dish of Poland This version, adapted from Monika Woods, is rich with meat but heightened with caraway balanced by the tartness of sauerkraut, tomato and sweet fresh cabbage Woods's mother makes it with the ends and scraps of meat saved and frozen over months’ worth of meals, so feel free to experiment with different cuts
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You will have to slice oodles of cucumbers for this great recipe, but when your finished and you take your first bite, you 'll want to slice up another bushel. Perfect to spoon over your favorite salad or top a grilled burger, or just to nibble for the heck of it.
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Browned chuck roast is slow cooked for 8 to 10 hours along with potatoes, carrots, onion, celery, and dehydrated onion soup mix.
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Add a little spice to a simple shrimp stock.
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A country Jewish recipe to be served at Passover.
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A healthy and tasty chicken salad with a fruity twist - great on a croissant or in a honey pita. Note: This salad is best if eaten the day after preparation. This allows the ingredients time to mingle, giving a fuller flavor. If desired, use nonfat mayonnaise.
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Ziti and Italian sausage baked with mushrooms, onion, celery, mozzarella and a simple tomato sauce.
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Get Stuffed Peppers Recipe from Food Network
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Smoked fishalready cooked and intensely flavorfulis an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
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Get Fried Catfish Recipe from Food Network
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A recipe for individually sized birds stuffed with millet, currants, sage, and thyme.
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Get Steak Joint Chicago Cheese Steak Recipe from Food Network