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The ultimate comfort food all cooked up in a slow cooker.
cooking.nytimes.com
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
These appetizer meatballs with a sweet and sour sauce are ready to serve in ten minutes!
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This is a great hamburger for the grill. Feta cheese gives it a rich and creamy taste.
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Get Eggplant Rollatini Recipe from Food Network
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Get Buffalo-Buffalo Meatballs Recipe from Food Network
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A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.
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Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
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A mixture of roasted chicken breast, cream of mushroom soup, taco sauce, and canned green chile pepper fill whole wheat tortillas in this enchilada recipe.