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cooking.nytimes.com
This recipe is by Eugenia Bone and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Browned ground beef, diced tomatoes, and mixed veggies are simmered on the stove, then placed in a casserole, topped with prepared mashed potatoes, and baked until golden for this easy, comfort-food classic.
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Get Better Burger with Green Olives Recipe from Food Network
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Fried salmon cakes filled with green onions and fresh dill weed.
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Fresh shrimp in a rich, creamy sauce made with shallots, Chardonnay, and a hint of lemon.
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The perfect picnic pasta salad! Chopped chicken combines with toasted sesame seeds, spinach and green onions, all marinated in a sweet and tangy soy and vinegar-based dressing.
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Irish-inspired beef stew cooks up fully flavored and hearty when seared in herb seasoned flour and slow cooked with carrots, onions, bacon, and Irish stout beer.
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Learn to make classic Swedish meatballs with Chowhound's straightforward, six-step recipe. These small meatballs can be used as an appetizer, as part of a meat...
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Ready-made spaghetti sauce is simmered with savory corned beef to make a thick, hearty topping for spaghetti cooked in bouillon.
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A sizeable jolt of crushed red pepper revs up this quick and easy tomato sauce.
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Pasta layered with a creamy alfredo sauce and chicken is baked for 20 minutes in this cheesy kid-pleasing casserole perfect for a weeknight.