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Vegetarian stuffed shells use seasoned tofu instead of ricotta cheese, but they taste almost the same because they're coated in pasta sauce and oozing with melted mozzarella cheese.
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Using cauliflower instead of potatoes and less cheese and cream than usual, this lighter take on gratin is hearty and full of flavor.
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Made-from-scratch chicken pot pie just got healthier with more vegetables, low-fat milk, and less butter.
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Get Cornbread Stuffing Recipe from Food Network
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Impress your family on Christmas or your mom on Mother's day with this make-ahead wine and cheese strata bubbling with eggs, cheese, and a hint of wine.
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Chef John creates his own version of this combination rice and pasta dish with lots of seasonings and real chicken broth.
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The holiday clafouti is given a twist by replacing the traditional black cherries with cranberries, then baking them in a delicious custard. A perfect addition to your holiday table!
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Get French Onion Soup with Bagel Bread Pudding Croutons Recipe from Food Network
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Emilee and Jere Gettle make this hearty vegetarian dish when bell peppers are at their peak in late summer.
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This wonderful pulled chicken has the perfect balance of seasoning with a hint of Alabama barbeque and a delicious white barbeque sauce.
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Pan-fry chicken and bacon, place over rice, and top with a rich, creamy sauce for this hearty but simple chicken and rice casserole.
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Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can't go wrong!