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This recipe is by Christine Muhlke and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This family-friendly casserole features great taste and quick and easy preparation - it's a winner.
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The applesauce stuffing is a very nice change, and oh so moist and flavorful. You can also do this with pork chops if you like.
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Sweet and white potatoes are layered with onions, and baked with vegetable broth and a cheese and bread crumb topping.
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Maple syrup adds just the right subtle flavor to a colorful butternut squash puree. Acorn squash also works beautifully.
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Baked halibut layered with Dijon mustard and crispy panko bread crumbs is a melt-in-your-mouth main dish; serve alongside a quinoa-kale salad.
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Buttery breadcrumbs provide a crunchy crust to complement the cheesy pasta underneath.
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Homemade macaroni and cheese, baked with sliced kielbasa sausage, makes a warming weeknight supper.
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Impress your family with this pasta dish that has it all: baked chicken thighs, tender eggplant, zucchini, and a Mediterranean basil sauce.
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Butter, sugar, amaretto, and a bit of cream are all you need to turn pears into a warm and comforting dessert.
cooking.nytimes.com
Greeks often add yogurt to their omelets, which contributes calcium, protein and bacteria long believed to help digestion Yogurt also gives the omelet a light, fluffy texture Make this with winter squash in winter and with zucchini in summer.
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Whip up this easy twice-baked potato casserole, a hearty side dish that tastes just like a twice-baked potato filled with cheese and bacon.