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Eggs, sausage, cheese, and Southwest spices are baked in a 9x13 inch pan. I've used this yummy recipe several times with great success.
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This hearty pie is baked in a 9x13-inch pan. Chicken and veggies are blended with cream of mushroom soup and chicken broth, topped with a biscuit crust, and then popped into the oven to bake until golden brown.
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This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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A very thick and dark sauce with a little red pepper kick. Serve with browned Italian sausages, or omit them for a vegetarian meal. This sauce freezes well too.
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How can this pie miss with scrumptious ingredients like grated orange rind, pumpkin puree, sweetened condensed milk, whole pecans, brown sugar and oodles of spices? The pumpkin filling is whipped up, poured into a prepared crust, and in the last minutes of baking, a yummy pecan streusel is sprinkled over the top.
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Creamy eggs wrapped up in a prosciutto package.
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Get Grilled Corn and Bean Salad Recipe from Food Network
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Get Sweet and Crunchy Garden Salad Recipe from Food Network
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Sandra Lee knows cooking for Halloween doesn't have to be a frightening experience.
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Pumpkin puree brings a colorful dimension to these tasty, chocolate chip oatmeal cookies.
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This fork-tender chicken is slow cooked in a thick and creamy sauce seasoned with Italian dressing. Serve with hearty egg noodles to catch every bit.
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This tart, cheesy salad will surprise everyone with the kick of horseradish and the crunch of pecans or walnuts.