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Herbes de Provence is a combination of dried herbs traditionally used in southern French cooking. Most often, it consists of rosemary, marjoram, basil, savory, thyme, and sometimes lavender. Look for it in the spice aisle.
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Get Baked Blintzes with Fresh Blueberry Sauce Recipe from Food Network
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Get the flavor of baked stuffed pork chops without the work of doing the actual stuffing using stuffing mix, stewed tomatoes, and this recipe.
Ingredients: butter, pork, tomatoes
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Get Scuderi Kids' Fast, Fake-Baked Ziti Recipe from Food Network
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Seasoned with a simple spice blend, these delicious baked chicken thighs yield crispy yet tender, succulent results!
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This new take on broccoli casserole boasts cream cheese, veggies and a delicate crescent roll crust.
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This recipe is by David Tanis and takes 25 minutes . Tell us what you think of it at The New York Times - Dining - Food.
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Tender, crisp-edged home fries start their lives as baked potatoes, either fresh-made or leftovers. That's the secret to their texture.
Ingredients: potatoes, butter, onion
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This creamy macaroni and cheese makes a speedy, tasty, and filling meal for one.
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Get French Canadian (Not Boston) Baked Beans Recipe from Food Network
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Briam is a traditional Greek baked vegetable dish with potatoes, zucchini, red onions, pureed tomatoes, parsley, and lots of olive oil.
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It's carby, meaty, cheesy, spicy and creamy—what else is there?