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Savory and sweet all-beef meatballs made with raisins, pine nuts, and fresh parsley, courtesy of Frankies Spuntino in New York.
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Get Moroccan Lamb Kabobs Recipe from Food Network
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Savory herbal flavors of rosemary and thyme infuse Swanson® Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.
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Spicy puttanesca sauce with capers, anchovies, tuna, tomatoes, and cayenne pepper is served over hot, cooked spaghetti--a new family favorite!
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Get Slow-Cooker Ropa Vieja Recipe from Food Network
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This cheesy casserole has moist chunks of fish in a rich white sauce and is a great way to use up leftover mashed potatoes.
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Broiled salmon is tossed with avocado, mushrooms, and tomatoes in this vibrantly flavored summer salad!
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Get Vegetable Timbales Recipe from Food Network
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Spaghetti, bacon, celery, onion, bell pepper, olives and tomatoes tossed with salad seasoning, Italian dressing and Parmesan and served cold.
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This wonderfully spiced dish is halfway completed before you start cooking I’ve slowly begun to realize that my most successful lamb dishes were made from what was left over from a meal of lamb shanks When braising season began, I cooked two sizable lamb shanks and, of course, enjoyed them
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Get Sous Vide Escolar with Salsify Puree, Marble Potato, Heirloom Tomato and Fennel Recipe from Food Network
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Get Cherry, Almond, and Herb Salad Recipe from Food Network