Search Results (237 found)
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A topping of crispy chow mein noodles gives texture to this ground beef casserole which uses cream of mushroom and celery soups.
www.delish.com
Way before global positioning systems, people would look at the sun to orient themselves.
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A savory stew made with 'good luck' black-eyed peas, ham hocks and shredded napa cabbage gets a kick from cayenne pepper and Cajun seasoning to make a terrific New Year's Day dish.
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I love Fried Rice, and it is actually made by using left over rice it is so so simple to make. Fried rice uses leftover rice, of course, but also makes great...
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Straight from Grandma's recipe box, this chicken casserole full of canned vegetables is easy to throw together on a weeknight and leftovers freeze well.
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This is a very easy, tasty recipe. Serve over rice and sprinkle with chopped green onions.
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Very rich and filling, this cheesy almond and rice casserole is great for potlucks and family gatherings.
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This is my own recipe for green Thai curry. It's full of flavor, and it will warm you from the inside out. Special, elegant, and absolutely delicious. Watch out! This can be spicy. You'll be patting yourself on the back after this one. So will everyone else. I'd serve this to a king. Serve with white rice.
cooking.nytimes.com
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing
cooking.nytimes.com
In the 1950s, a Hollywood starlet was not expected to squander her talents (or risk her manicure) chopping onions But this recipe, scrawled by Marilyn Monroe on letterhead from an insurance company, suggested that she not only cooked, but cooked confidently and with flair It bears the mark of the Bay Area and influences of Italian cooking, possibly picked up from her marriage to Joe DiMaggio at San Francisco City Hall in 1954
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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