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This pie is delicious! I got the recipe from my husband's mother. She is French so I believe this is a French Meat Pie. Beef, pork, and potato are all nicely spiced and baked into a pie. It's yummy and pretty easy to make too! Best served fresh, but you can also make ahead and freeze or refrigerate.
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Get Smoked Gouda Beer Dip Recipe from Food Network
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cut faces into stuffed peppers to make cute jack-o'-lanterns for your Halloween dinner. Use yellow or orange peppers for an even more realistic effect. The flavorful beef stuffing is made with whole wheat bread instead of rice.
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The hardest thing about making a Caesar salad is getting the dressing right. This does, coddled egg and all.
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Broccoli and cauliflower are baked in a cheesy cream sauce for a warm and comforting side dish.
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Turkey and tofu are baked into a juicy loaf, and drizzled with a brown sugar and soy sauce glaze.
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Get Deviled Eggs Recipe from Food Network
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Serve this easy and delicious vinaigrette with your favorite salad or with bread, as a dipping sauce.
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For a long time I made a sort of Salisbury Steak with cubed steak and it never really did it for me. No matter how cubed a piece of tough steak is it'll still...
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Get BBQ Glazed Roast Chicken Recipe from Food Network