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Homemade crepes are filled with a savory chicken and mushroom sauce to make this rich and delicious dinner dish ready in about 1 hour.
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This is my re-recreation of a dish I once sampled as part of a tasting panel. It is a hearty entree that is simple to prepare on a weeknight.
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Get Chinese Chilled Noodles Recipe from Food Network
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Using baby carrots and frozen pearl onions in this Instant Pot(R) Yankee pot roast cuts down on prep time and the seasoned flour coating on the roast makes a rich, thick sauce.
cooking.nytimes.com
John Currence, of City Grocery in Oxford, Miss., spent a long time in New Orleans after Hurricane Katrina hit, and was justly celebrated for his hard work there helping to rebuild a cathedral of Southern fried chicken, Willie Mae’s Scotch House In his 2013 cookbook, “Pickles, Pigs and Whiskey,” Currence paid tribute to the wet batter used on Willie Mae’s legendary dish But for the purpose of weekend chicken warriors we have omitted it in our adaptation of his homage, concentrating instead on Currence’s use of a Coke-based poultry brine that not only adds some sweetness to the chicken thighs he uses but mildly tenderizes them along the way
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This one-pot cafeteria-style goulash is a comforting mix of ground beef, macaroni, and a seasoned tomato sauce.
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Chef Donald Link uses a mixture of apples for this cobbler Granny Smith, Black Arkansas and Golden Delicious. The combination of tart apples mixed with sweet is the key.
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The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
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Khanom Jeeb, the Thai name for pork and shrimp dumplings, is a Thai spin on the classic Chinese dim sum, served with garlic oil and dipping sauce.
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Chef Daniel Green's answer to the Taco Challenge was to not only swap pork for beef but also to make his own taco shells from soft corn tortillas.