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Chicken breasts are stuffed with a creamy Gorgonzola filling and wrapped in bacon for a rich and delicious dinner that is quick and easy to prepare.
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This recipe can be served hot or cold with a variety of different crackers or bread. It can be placed in a loaf of hollowed out sourdough bread; the bread can be used for dipping. Don't heat dip when in the bread; bread will become soggy. Heat the dip, and then fill bread.
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Here's a great one-pot dish that produces a wonderful broth that begs to be sopped by crusty bread.
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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fall in love with asparagus this spring with this amazingly creamy pasta.
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A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.
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This steak marinade is made with soy sauce, lemon juice, Worcestershire sauce, garlic, basil, and brown sugar.
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The childhood classic, all grown up.
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Indian saag is a curry of cooked mustard greens and spinach, tasty with naan bread.
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This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.
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Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
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Whip up a hearty, homey casserole with sauteed ground turkey, onions, garlic and tomatoes drenched in plenty of tomato ketchup and baked with spaghetti and cheese.