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These elegant chicken breasts stuffed with a mushroom and bacon filling can be made ahead of time.
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Chef John shows us how versatile pork shoulder is with this recipe for roast pork with a blueberry-port wine pan sauce.
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This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.
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Eggplant deluxe! Put a little kick in your next eggplant feast.
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Homemade cornbread stuffing made with homemade cornbread and lots of herbs is a double special dinner treat.
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Broccoli, cream of mushroom soup, and instant rice come together in this quick broccoli-rice bake.
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Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.
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Warm up a cold night with a satisfyingly creamy bake of chicken or turkey in cream of mushroom soup and American cheese with spaghetti noodles. A sprinkling of chopped parsley and bell peppers adds colorful crunch.
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This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
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A creamy turkey gravy recipe with bourbon.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.