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This recipe is by R. W. Apple Jr. and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Povitica, or Croatian nut bread, is made with a sweet yeast bread dough wrapped around a delicious walnut filling.
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Ranch-seasoned chicken thighs are baked with potatoes, Brussels sprouts, and bacon in this easy yet delicious 1-pan dinner.
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Bake butternut squash into a creamy casserole topped with mozzarella cheese for a hearty side or vegetarian main dish.
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Fresh asparagus and red bell pepper add lively color and tender flavor to this creamy, cheesy chicken and noodle casserole.
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This is an easy and tasty take on slow cooker pork chops. I serve these chops and the sauce over egg noodles or linguine.
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A mixture of cream of mushroom soup and tomato sauce is the base for this slow cooker beef stew with potatoes and carrots.
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Country-style milk gravy from a mix is added to vegetables simmered in chicken broth in this soup with Mexican-style processed cheese and green chiles.
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Even if you don't like spinach, you will love this creamy rice dish. Add more or less jalapeno peppers to your liking.
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Get Black and White Cupcakes Recipe from Food Network
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This Stroganoff recipe produces a creamy sauce for the ground beef thanks to the use of prepared golden mushroom soup. Toss with egg noodles for a hearty meal.
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This recipe makes a fabulous and moist carrot cake. Try it for Thanksgiving instead of or in addition to pumpkin pie.