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cooking.nytimes.com
This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish Ms
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Get Mile High Loaded Baked Potatoes Recipe from Food Network
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This recipe combines chicken breast, curry powder, rice, chopped apple, and cream for lovely, Indian-inspired soup. You will need about an hour to prepare this soup.
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Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
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Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats.
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Garlic chicken linguine topped with a prosciutto tomato sauce is a quick and easy weeknight meal that will become a family favorite.
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I love to fool around in the kitchen and I came up with this flatbread pizza and my parents love it.
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Fresh asparagus and sharp white Cheddar cheese give this savory souffle its bright color and bold flavors.
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A marinade for grilled chicken thighs is a little sweet, a little tangy, and a little hot thanks to maple syrup, rice vinegar, and plenty of seasonings. You can use chicken breasts, too.
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A weeknight dish that elevates mackerel with a tangy cumin, tomato, and lime sauce.