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This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An earthy beef tomato sauce, rich with olives, Parmesan, garlic and oregano, tops buttered mostaccioli pasta for this hearty baked delight. Shred mozzarella over the top and bake until lusciously melted.
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This pie full of custard is generously topped with banana slices dipped in lemon juice and crushed pineapple. Then it's completely covered with a fluffy whipped topping.
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Sun-dried tomatoes, basil and cream of mushroom soup combine to make a luscious, Mediterranean-style sauce for sautéed chicken and egg noodles.  
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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
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Chicken and potatoes are treated to a hearty, soup-based gravy.
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The salty chew of prosciutto and pungent bite of red onion enliven creamy white beans in this bruschetta topping.
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Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
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Sweet mandarin oranges, crunchy almonds, fresh green onion, and crispy bacon are all tossed together with red leaf lettuce and a light honey mustard vinaigrette. Oh, so good and refreshing. Enjoy!
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These salmon patties using canned salmon are seasoned with dill, cayenne pepper, and garlic.
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.