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This November harvest casserole with butternut squash and sweet potatoes is perfect for Thanksgiving. Omit chicken sausage for vegetarians.
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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com.
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Easy baked chicken with sour cream and potatoes - NO leftovers! Serve with crusty Italian bread.
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Serve these easy to make deep-fried spring rolls with your favorite dipping sauce!
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This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth.
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This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is an awesome French dressing! It's great with soft greens like spinach. This salad dressing will keep for weeks but it never lasts that long in my house.
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Cubes of chuck roast are cooked in beef broth seasoned with garlic, cumin, chili powder and oregano in this chili without beans.
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An easy, zesty broccoli slaw dressing binds together this crunchy salad of broccoli, cabbage, tomatoes, scallions, almonds, and cranberries.
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Pan-sear sirloin steak in a cast iron skillet after a quick 45-minute marinade, then finish in the oven to make this flavor bomb of a steak.
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Cheesy and delicious, this hash brown casserole has a crunchy topping.