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This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
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Italian sausage, garlic, tomatoes, red wine, and tortellini - this soup combines favorite ingredients from an Italian kitchen. You can use sweet or hot sausage, depending on your tastes, and fresh herbs if you have them on hand.
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This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Steak and Eggs with Bubble and Squeak Recipe from Food Network
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Get Chicken-Potato Chip Club Sandwiches Recipe from Food Network
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This is a Middle Eastern version of traditional cabbage rolls stuffed with rice, almonds, sultanas, and spices and served with yogurt sauce.
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My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.
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Get Baked Chicken with Ciabatta Dressing Recipe from Food Network
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This recipe is by Kay Rentschler and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This baked spaghetti casserole features zucchini, bell pepper, and tomatoes under a layer of Swiss and mozzarella cheeses.
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Get Bow-Tie Skillet Alfredo Recipe from Food Network
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Get Chicken-Rice Soup Recipe from Food Network