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cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite. Use either hot or mild Italian sausage here, depending on your preference.
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Crescent roll dough triangles is topped with cheese, mushrooms, and pepperoni in these cute witch hat dippers that are great for Halloween parties.
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The additions of mushrooms and dumplings made from scratch make a flavorful difference in this classic chicken dish.
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Crescent roll dough is the crust in this egg casserole with turkey sausage, plenty of cheese, and veggies, great for breakfast or dinner.
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From Real Women of Philadelphia 2010 Finalist Annette Gladys: Buttery, crispy breadcrumbs atop cream cheesy-stuffed mushrooms are an appetizer any guest would enjoy!
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Parmesan-crusted shrimp are paired with a garlic and white wine sauce and angel hair pasta for a next-level shrimp scampi dish that's easy and delicious.
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This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
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Assemble this easy mashed potato casserole ahead of time, with sour cream, parsley, and garlic, and quickly bake it when company comes over.
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Sweet Vidalia onions sauteed in butter accent this veloute soup made with chicken broth, heavy cream and egg yolks seasoned with paprika and hot pepper sauce. Serve with chopped parsley.
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This recipe has evolved over the years and one that originally I made just for myself on cold winter nights. Then my friends discovered it and love it so I thought...
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This recipe for a vegan version of corn chowder is given a little heat with the inclusion of red chile peppers.