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Onion, green pepper and celery are sauteed until tender and then combined with niblet and cream-style corn and cheddar cheese. Half way through the baking, crumbled buttery crackers are sprinkled on top. Perfect dish to take to a party, keeps well.
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The best marinara sauce doesn't require hours of simmering. All you need is an hour in the oven.
cooking.nytimes.com
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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Taste buds rejoice! Tender steaks of beef tenderloin get the royal treatment with herbs and a horseradish and Dijon mustard coating. Prep this entree for marinating a day ahead and then just bake it in the oven.
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Pork chops are baked under layers of mayonnaise, panko, and honey to make a sweet main course quickly and easily.
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These Irish mashed potatoes are quick and easy to prepare. They are made with a simple mix of potatoes, butter, and cream for a tasty side dish.
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This is the BEST I have ever tasted, but not for the fat conscious.
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Use leftover cooked beef plus a few other things to mix up a tasty sandwich filling to serve on bread or in pita pockets.
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Replace your potato chips with these homemade zucchini chips made with Parmesan cheese and garlic powder for a crispy snack.
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Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.
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Red potatoes are smashed together with a warm cream-butter mixture and sour cream for a rich side dish perfect for holiday dinners.
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These rye slices topped with sausage and cheese are so easy and so delicious that they are sure to please. In fact, my husband loves them so much that I sometimes make them on regular-sized rye bread for dinner.