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We'll take this crazy flavorful, vegan dish over a roast chicken any day.
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This recipe is by John Willoughby and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chef John uses up leftover rice by seasoning and stuffing it under the skin of a chicken in this roasted entree served with a simple pan sauce.
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Get Bacon and Ranch Potato Salad Recipe from Food Network
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Get Spaghetti Pie Recipe from Food Network
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Shepherd's pie is adaptable to almost infinite variations. Here, the basic browned ground beef and potato combination is baked with canned French-style green beans and tomato sauce.
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While all sorts of products, like oysters, were coming by boat from the East to Michigan and the rest of the Midwest during the pioneer period, the European families who settled there generally liked to stick to their ethnic traditions “In the Upper Peninsula, there were the Finlanders, and they had Cornish hens,” said Priscilla Massie, a co-author of the cookbook “Walnut Pickles and Watermelon Cake: A Century of Michigan Cooking.” Then there were the Germans families, who, Ms Massie said, tended to adopt Thanksgiving first
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Get Make-Ahead Sausage Stuffing Recipe from Food Network
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A childhood favorite of rice and tuna mixed with a curry twist.
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White beans, cannellini or navy, and chicken broth form the base of this soup made with fresh kale and tomatoes.
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Get Spicy Pasta With Tilapia Recipe from Food Network