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cooking.nytimes.com
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture
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A superstar deli sandwich gets a casserole conversion when you replace bread with egg noodles and mix them with the ingredients of a corned beef reuben.
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Get Bacon-Bundled BBQ Shrimp Recipe from Food Network
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Get Pumpkin Soup Recipe from Food Network
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This fresh tasting salad has crisp green onions, carrots, red peppers, snow peas and almonds tossed with chicken breast meat in a tangy Asian dressing. Delicious!
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Get Peppercorn Brisket Recipe from Food Network
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Get Corned Beef and Cabbage Soup Recipe from Food Network
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Colorful veggies--carrots, butternut squash, sweet potatoes--and red onion and apples are roasted with fresh thyme, olive oil, and sea salt for a delicious side dish that will feed a crowd.
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A vegetarian version of Philly cheese steak using seitan in place of meat is a delicious and guaranteed crowd-pleaser for the vegetarians in your life.
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Tomatoes show their versatility in this sweet-savory jam that’s great with cheese.
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Get Butternut Squash Lasagna Recipe from Food Network