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Zucchini are stuffed with a savory mixture of walnuts and Cheddar cheese, then baked. Use it as a main dish or a side.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Slow-Cooker Asian-Style Drumsticks Recipe from Food Network
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Canned, diced tomatoes are simmered quickly with garbanzo beans and a bit of rosemary in this quick and easy soup.
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This version of a famous Russian potato salad has chicken breast meat, chopped dill pickles, eggs, and peas in a mayonnaise sauce and decorated with sliced tomatoes.
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Get Tea Sandwiches Recipe from Food Network
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This is a great way to use leftover ham, chicken, turkey or beef. A creamy soup mixture of meat, pasta, cheese and veggies provides a great next day casserole.
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Chicken pieces rest overnight in a tasty ginger, soy sauce, and rice wine marinade before being pan-fried, baked, or grilled. Serve hot with rice or noodles.
cooking.nytimes.com
You need not (and may not want to) use all the vegetables below at once; try mixing and matching All measurements approximate.
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Give your leftovers new life in this family-friendly dish.
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Some people call Keep on Truckin' GORP, which is an acronym for good ol' raisins and peanuts.