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cooking.nytimes.com
This recipe is by Kim Severson and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Jumbo pasta shells stuffed with ricotta, mozzarella and Parmesan, smothered in a mushroom tomato sauce and baked.
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Roasted shrimp shells are simmered all day in water seasoned with whole cloves, bay leaf, garlic, and vegetables in this stock to use as a base in seafood gumbos.
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Get Piazza Pasta Recipe from Food Network
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One in ten meals are eaten on the run, according to the Institute of Food Technologists®; and the arrival of summer means even more activities for time-starved...
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One-pan Greek chicken, roasted with potatoes and green beans, requires minimal attention while it cooks.
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Get Grilled Corn and Cheese Cakes Recipe from Food Network
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Get Big Island Greens with Papaya Dressing Recipe from Food Network
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A classed-up (and less mushy) take on the beloved casserole.
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I learned this from my Bulgarian mother in law though it's probably Turkish in origin. The recipe calls for 'chubritsa', a Bulgarian herb that can be difficult to find in the states, so basil can be substituted in its place.
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Chili gets a makeover with Italian sausage, Crushed and Diced Tomatoes, black beans and sweet potatoes. The sweetness of the potato balances the spice in the sausage perfectly! All cooked in your slow cooker, just fifteen minutes of prep in the morning results in a tasty dinner after a long, busy day!
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Pack these baked puff pastry pockets with fresh spinach, feta cheese, bacon, and lemony chicken for a quick and easy appetizer or main dish.