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For a clever shortcut that still delivers deep flavor, replace beef with meatballs made from a quick mix of sirloin, egg, bread crumbs, and cheese.
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Zucchini get a light and tasty stuffing of Italian chicken sausage, sweet onion, tomato, and Parmesan cheese before being baked.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crispy homemade panko chicken nuggets, seasoned with garlic, herbs, and spices. This healthier version uses whole wheat flour and canola oil.
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This meat loaf is packed with bell pepper and onion, as well as a Cheddar cheese and tomato sauce filling.
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The iconic green bean casserole is reworked with the flavors of French onion soup -- caramelized onions and Gruyere cheese.
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Stuffing the turkey is a surefire way to keep the meat moist according to Mario Batali.
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Get All The Way Slugburger Recipe from Food Network
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Get Stuffed Swordfish Recipe from Food Network
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Get Parmigiano-Crusted Cauliflower with Agliata Recipe from Food Network
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This is a classic mar i muntanya dish of cuttlefish, meatballs and two springtime vegetables—peas and artichokes. I got this recipe from my Catalan mother...
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Get White Bean-Chard Soup Recipe from Food Network