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Ground beef, garlic and onions are sauteed, then slow cooked with tomato puree and seasonings.
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This recipe is by Amanda Hesser and takes 2 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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Fat free sour cream adds a smooth richness to this beefy spaghetti casserole.
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A great recipe for Thanksgiving, you'll be dreaming of fall with this easy paleo recipe for acorn squash stuffed with sausage and Gala apple.
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This recipe is by Regina Schrambling and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Acorn Squash Rings Recipe from Food Network
Ingredients: acorn squash, butter
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You don't have to peel delicata squash to make these roasted slices. Serve warm as a side dish, or at room temp as a snack with aioli for dipping.
Ingredients: delicata, olive oil, salt
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A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!
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This sweet custard-like casserole is topped with a vanilla wafer crust.
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This creamy green squash soup features a plethora of vegetables and the mellow flavor of green garlic scapes, perfect for a vegan dinner.
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Combine winter squash rolls with cinnamon rolls and you get squash cinnamon rolls, a kid-approved version of the decadent breakfast treat.