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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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You won't find this inside a white carton.
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A great way to use the slightly sweet and spicy Hatch chiles, this enchilada pie is a fabulous comfort food.
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Get Chicken Katsu with Ginger Rice Recipe from Food Network
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Get Ranch-Stuffed Artichokes Recipe from Food Network
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This sassy, southwestern-style soup features Pace® Pico De Gallo mixed with Swanson® Chicken Broth, zucchini, tortilla strips, and chopped fresh cilantro.
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Get Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping Recipe from Food Network
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Get Scrambled Egg Subs Recipe from Food Network
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This recipe is by Barbara Kafka and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is by Barbara Kafka and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Easy Chicken Mole Recipe from Food Network
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Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!