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Giant portobello mushrooms are stuffed with a savory combination of pepperoni, spinach, Parmesan cheese, and mozzarella cheese.
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Whip up a warm and hearty stroganoff with ground beef, Worcestershire sauce, garlic and mushrooms in a rich sauce of milk, sour cream and cream of mushroom soup. Serve over hot egg noodles for a satisfying meal.
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This recipe is by Moira Hodgson and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crab imperial is a classic Maryland dish made with blue crab bound in a mayonnaise-based sauce. In place of the mayo, Michael Mina makes a hollandaise sauce, which makes the spread even silkier.
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Great burgers. Cooked carrots, squash and zucchini are stirred into oats, cheese, and egg with some broth and soy sauce added for color and taste. Chill for at least 1 hour, then shape into thick patties and broil.
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Delicious homemade Pad Thai doesn't get any more doable than this. Create the perfect blend of Asian-inspired pure flavor with ginger and red pepper. Add crunchy peanut butter and toss with vegetables and noodles for a flavor-loaded dish that rivals Thai restaurant cuisine.
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Meatball subs in soggy, falling-apart buns are just the worst. If you toast the Tailgaters Brat Buns, the heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.
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Get I've Got the Need, the Need for Fried Cheese! Recipe from Food Network
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After having eggplant rollatine at a restaurant, and it was absolutely delicious! I decided that I HAD to learn how to make it. Here is what I came up with.
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This Pizza Stuffed Chicken dish is sure to become a new weeknight dinner go-to. Quick and easy to make, this filling dish adds healthy protein to our favorite...
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Ready in under an hour, this taco bake layers seasoned ground beef on a cornbread base and is covered with Cheddar cheese and corn chips.
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Get Kasha Salad with Hazelnuts and Feta Recipe from Food Network