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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh zucchini and yellow squash team up to make the perfect base for this cheesy oven-baked side. Prep time is just 10 minutes, so you can soon get back to enjoying your summer evening.
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Top round is marinated for up to 48 hours in Italian-style salad dressing, then broiled and sliced thinly to serve on French bread, topped with sauteed onions and mushrooms. Dipping sauce is made with cheese, salsa, and olives.
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A unique twist on traditional meatballs, these are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice!
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Spinach is topped with peppers, mushrooms and steak in this recipe.
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Get Grandpa's Braised Beef Recipe from Food Network
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Boneless chicken breasts are rolled around a savory mushroom filling, ham, and Havarti-pepper cheese, then wrapped in bacon and baked for an impressive main dish with a meltingly rich flavor.
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This is a delicious way to use all the extra tomatoes and basil growing in the garden. Buon appetito!
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Simmered to juicy perfection in a slow cooker with carrots and potatoes, this meatloaf is packed with flavors and perfect for family dinner.
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Get Fried Zucchini Recipe from Food Network
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Clams on the half-shell, smothered with a green pepper, red onion and garlic puree, topped with bacon then broiled until bacon is crisp. Serve hot from the oven!
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Chicken breasts cook gently in a creamy sauce of cream cheese, golden mushroom soup, Italian dressing mix, and white wine in this easy slow cooker recipe.