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Shrimp and Swiss cheese are stuffed into jumbo pasta shells, baked in a creamy sauce with mushrooms, and topped with Parmesan cheese for a rich-tasting, impressive main dish.
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A light, fluffy frozen almond mousse, studded with almonds and red and green cherries. These are really easy to make and, their flavor improves if they're made a few weeks in advance, and stored in the freezer.
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Get Shephard's Pie Recipe from Food Network
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Get Morency's Meatballs Recipe from Food Network
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Try this shrimp scampi recipe served over pasta or simply with fresh bread to sop up the tasty white wine sauce.
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One of Mariano Guass favorite Cuban food memories is enjoying a platter of chicken in a sweet, tangy glaze with his family. After tasting the dish on their visit, his son David worked to re-create the flavors in this recipe. Slideshow: Great Cub
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At the new Rivera in Los Angeles, John Sedlar fuses French technique with Latin American flavors in dishes like this pan-roasted chicken, flavored with a range of citrus.
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This pork tenderloin cooks all day in the slow cooker with a creamy Dijon and sour cream sauce. It melts in your mouth. Serve it with mashed potatoes and roasted green beans.
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Utilize the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread.
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Use the flavors from a classic French pan sauce (mustard, tarragon, white wine and cream) for this quick chicken saute.
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Get Salisbury Steaks with French Onion Gravy Recipe from Food Network