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The whole family will love this classic, mildly-seasoned meatloaf topped with cheese. Some quick-cooking oats help the meatloaf hold together.
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Infuse your French onion soup with caramelized sweet onions, cover with layers of Gruyere cheese, and bake in premade sourdough bread bowls.
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Ziti pasta is layered with Provolone, mozzarella, cottage cheese, sour cream and a meaty sauce with ground beef and sausage.
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Made with prepared broth, frozen wontons and vegetables, this quick, Chinese inspired soup is a simple and filling dish any night of the week.
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A thoughtful gift for a sick friend, new neighbors, or expecting parents, this jar of soup ingredients is like giving a home-cooked meal (almost!). Dry pasta, split peas, barley, lentils, and rice are layered in a jar, with attached seasoning packet and instructions.
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Juicy beef chuck and pork shoulder roasts simmer slowly in a Dutch oven with a sweet, tangy barbecue sauce to make pulled meat sandwiches that are perfect for football days.
cooking.nytimes.com
Heartier than chicken soup, this classic comfort dish is decidedly more stewlike, thanks to a golden-brown roux, a densely flavored chicken broth, and, of course, the dumplings Think of them as a biscuit meeting a matzo ball: fluffy little clouds made from a quick mixture of flour, baking powder, buttermilk, butter and an egg for springiness They’re cooked right on top of the chicken stew, partly poaching and partly steaming.
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An easy weeknight recipe with roasted chicken and sautéed mushrooms mixed with a creamy white-wine sauce and rigatoni pasta.
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An easy and hearty cornbread stuffing made with a stuffing mix features ground sausage and plenty of oysters.
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These sweet and spicy Hawaiian beef sliders with pineapple, Sriracha cream sauce, and quick-pickled red onions are the perfect appetizers, but you'll want to plan ahead.
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This is our family recipe for a super tender roast with very rich gravy. There's something that a nice dark red wine does for a large cut of beef that just complements...
cooking.nytimes.com
This recipe is by Bryan Miller and takes 4 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.