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An old family recipe uses challah bread, onion, carrots, celery, and eggs to make a stuffing for chicken or turkey.
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Ground beef and onions seasoned with thyme and made creamy with vegetable soup are smothered in mashed potatoes, topped with Colby cheese and baked for a hot, hearty dinner.
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Chicken and wild rice casserole baked in a creamy mushroom soup-based sauce is a warm and comforting meal.
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Chicken stir-fried with a colorful array of vegetables and a bounty of rice with a scramble of eggs running throughout.
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This is a wonderful, sans-mayo pasta salad that has tons of fresh ingredients and is a great way to use up everyday pantry ingredients.
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This recipe turns Buffalo wings into sliders, by grilling hot sauce–marinated chicken thighs and topping them with a carrot, celery, and blue cheese slaw.
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A classic roast turkey recipe with rich herb gravy.
cooking.nytimes.com
When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Get Whole Roasted Turkey with Citrus Rosemary Salt Recipe from Food Network
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This family favorite chicken salad is made with celery, bell pepper, green olives, apple, lettuce, and mayo—plus a secret ingredient that makes all the difference!
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This creamy chowder features cod and potatoes with clam juice for a warm bowl of soup.
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Lentils and veggies are baked under a layer of low-fat Cheddar cheese creating a vegetarian lentil casserole that is easy to prepare.