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A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious NO YOLKS® Noodles.
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This simple dish from Pierre Franey is light and delicious It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood The bread crumbs added at the end provide excellent texture.
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The family will like this light and mildly-seasoned tuna loaf, and it's so easy on the budget.
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Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
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These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Ingredients: pork, oil, flour, egg, panko
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Inspired by a holiday sauerbraten feast, this meatball version is adapted for more convenient weeknight cooking.
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This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
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These excellent meatballs are especially great for those that have easy access to alligator meat.
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Get Whole-Wheat Rotini Mac and Cheese Recipe from Food Network
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Ground turkey is combined with thousand island dressing, mozzarella cheese, and sauerkraut for this alternative to the classic Reuben sandwich. Serve with additional thousand island dressing for dipping.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
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This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No 9 Park in Boston It is incredibly rich, and remarkably good