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This salmon wrap has a lot of Asian influence and a nice blend of textures to enjoy.
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This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Homemade croutons are a great way to put leftover bread to good use.
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A brief rest in oyster sauce mixed with curry and loads of garlic readies chicken for cooking in this potent stir fry.
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Canned chicken, Greek yogurt, taco sauce, and ranch dressing combine in the slow cooker to make this cross between tacos and Buffalo dip.
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These mushrooms with pork hash stuffing are great as an appetizer or even as a side dish.
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Impress your guests with two meatballs in one: a beef meatball cooked around a pork meatball simmered in a homemade tomato-based sauce. Serve over your favorite pasta.
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Whole wheat pasta and lean ground turkey come together in this hearty casserole made with penne and meatballs.
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I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.
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Cook up a pan of Italian sausages, layer them in hoagie rolls with hot peppers, onions, and cheese for a hearty and satisfying meal.
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Cottage cheese lends a lighter texture to chicken and cheese enchiladas, bathed in classic red enchilada sauce.