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cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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Get Pull Apart Touchdown Cupcakes Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a Mardi Gras king cake for the New Orleans Carnival with Chowhound's step-by-step guide. Using bourbon and spices, a plastic baby is optional for this classic...
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Buttery toasted garlic bread is topped with fresh, crisp Greek salad, and served with tart tzatziki sauce.
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Get Salmon Burgers with Curry Mayo and Asian Slaw Recipe from Food Network
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Get Roasted Pork Loin with Almond Pesto 5 Spice Root Vegetable Pot Pie Recipe from Food Network
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Get Black-and-Tan Pork With Spicy Ale Slaw Recipe from Food Network