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cooking.nytimes.com
This recipe is by William L. Hamilton and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
A sweet breakfast bread with raisins that tastes most excellent toasted.
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Chicken pot pie casserole, with a hash brown crust replacing the pie crust, is a slightly less-rich version of the classic comfort food.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is so easy and fast, like tuna casserole without baking it! Top with French-fried onions, if desired.
www.delish.com
"My great-grandmother won so many blue ribbons with this cake," Katie Lee says. "I love to serve it with peaches, because the cake sops up the juices so nicely."
www.delish.com
This comforting and reliable classic features tuna, egg noodles, cream of mushroom soup and peas, topped with a crunchy bread crumb topping - it's just delicious!
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Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.
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Chicken and rice take their time in the crock pot, cooking all day with an easy creamy onion-mushroom sauce and a sprinkling of Parmesan.
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Skinless chicken thighs simmer for hours in a creamy wine sauce made with mushrooms and olives. Serve over hot cooked rice.
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Shepherd's pie, a classic comforting beef casserole topped with mashed potatoes, is made in small cake pans, so each person can have their own.
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This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years. People tasting it for the first time ALWAYS want the recipe!