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This recipe is by Kay Rentschler and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled eggplant is mixed with red onions and sweet tomatoes for a chunky dip or vegetable side dish.
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Get Spaghetti with Meatballs Recipe from Food Network
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More creamy than regular chicken croquettes, Chef John's version tastes like deep-fried creamy chicken gravy.
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Get Enchiladas Recipe from Food Network
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Get Slow Cooker Georgia Pulled Pork Barbeque Recipe from Food Network
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Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!
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This is a wonderful chili recipe that I have used to win chili cook-offs in Indiana. It's hearty and spicy award winning chili that is sure to hit the spot on a cold winter's night. The key is in using name brand tomato soup, I have tried it with others but haven't gotten the same results. Your friends will never guess the secret ingredient. Enjoy!
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I live alone, so I'm always on the hunt for delicious, healthy, freezer-friendly meals. These collard rolls—adapted from an old-fashioned cabbage roll recipe...
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This spicy pumpkin and beef sloppy joe filling makes a big batch, so it's easy to make ahead of time and freeze it or keep it in the fridge before your party.
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A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch.
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For a fun and flavorful baked fiesta, cook ground beef and chopped onions with tomato soup, diced tomatoes and taco seasoning mix. Add cooked macaroni and bake with a scrumptious topping of corn chips, Cheddar and Monterey Jack cheese!