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cooking.nytimes.com
This recipe is by Kay Rentschler and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is as meaty and satisfying as any bolognese, but it's completely vegetarian (vegan, if you choose) and very healthy. I made it because I wanted a meat-free...
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Get Classic Green Bean Casserole Recipe from Food Network
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Get Steakhouse Shepherd's Pie Recipe from Food Network
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A delicious creamy chicken pot pie with a little bit of kick. Just add a salad, some bread, and you'll have a wonderful, easy, fast, satisfying meal!
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Get Cowgirl Quiche Recipe from Food Network
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An impressive dish to serve for company. Chicken breasts are rolled around a delicious filling of feta cheese, sour cream, spinach, sun-dried tomatoes, garlic, and mushrooms. Then coated with a breadcrumb mixture and baked. They are easily prepared a day ahead.
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A beef shish kebab recipe with a Middle Eastern–inspired marinade that flavors skewered and grilled sirloin, mushrooms, squash, and onions.
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I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
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Get "Spinnin' Chick-can Vesuvio" Recipe from Food Network