Search Results (663 found)
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Pull what you need from the freezer or pantry from this one. Frozen pie crust, a can of cream of potato soup, and a mega can of mixed veggies. An egg, some milk and a dash of thyme, and you have the fixings for a wonderful pie that your family will think
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This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This pie is wonderful, comforting and smells great as it bakes! It's so easy to make with the help of canned potato soup and vegetables!
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Learn how to make Parker House rolls with Alex Guarnaschelli and Food Network Magazine.
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Get Hache Parmentier Recipe from Food Network
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Breakfast On-The-Go has never looked or tasted this good! Great protein breakfast that will help fuel your busy day.
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Try these fresh and light spring rolls filled with spring vegetables and served with a simple mango dipping sauce from Tieghan of Half Baked Harvest.
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Get Pantry Grain Bowl Recipe from Food Network
www.chowhound.com
This is an original recipe which evolved over the years by tweaking it until it was exactly the right flavors to enjoy on a cold winter weekend.
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These hearty Belgian inspired short ribs get their unique flavor from the sweetness of Blue Moon’s Winter Abbey Ale and some nice spice from Blue Moon’s Harvest...
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Chicken pot pie casserole, with a hash brown crust replacing the pie crust, is a slightly less-rich version of the classic comfort food.