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It's the grilled cheese we didn't know we needed.
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Quick and easy to make with staple ingredients, this baked cream cheese spaghetti casserole is sure to provide comforting flavor the entire family will enjoy.
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This meatloaf is packed with mushrooms and cooked in a slow cooker. Try the glaze, see the footnote for a mushroom gravy, or make both!
cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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Ground beef combines with cheddar cheese and fresh tomato slices. It is topped with a crust made from buttermilk baking mix.
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This time-saving casserole has all the flavors of the classic cabbage roll, but without all the work.
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This recipe is anything but regular old meatloaf! Everyone will love this moist version made in the slow cooker, with milk, mushrooms, and a little sage for extra flavor.
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Ground beef, feta cheese, and tomatoes are blended with macaroni, then baked in a rich white sauce. This is a wonderful change from traditional Italian lasagna.