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Olive-stuffed burgers are a favorite in Michigan; the salty bite is a nice surprise inside these deluxe cheeseburgers topped with the works.
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Whip up deliciously easy ham and cheese sandwiches flavored with green onions, olives, eggs and mayonnaise. Wrapped in foil and baked, they are great served hot or cold.
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Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.
www.delish.com
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
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A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The chef Tom Valenti channels his late grandmother in his cooking, utilizing her ''stove top approach to life'' by braising and stewing and slow cooking the kinds of food that snowstorms were made for Her pasta and bean soup, a treat for carb-lovers with its addition of mashed potatoes to thicken the broth, was one of many old-country comfort foods that she fed Mr Valenti during his childhood.
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Get Roast Beef and Wild Mushroom Hash Recipe from Food Network
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Get Gazpacho Recipe from Food Network
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Get Chili Con Carne Recipe from Food Network
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Get Paella Italiana Recipe from Food Network
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Get Cream of Chicken Soup Recipe from Food Network