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Get Parmesan Crusted Chicken Breasts with Tomato and Basil and Potatoes with Peppers and Onions Recipe from Food Network
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Zucchini, bell peppers, mushrooms, and onion are roasted in the oven before being layered between noodles, tomato sauce, and plenty of mozzarella and Parmesan cheese.
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Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.
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This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.
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Using a slow cooker will create a delicious, authentic dish with very little hands-on time.
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This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives.
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No mayonnaise in this cabbage and carrot coleslaw recipe, just tons of flavor thanks to cilantro, parsley, citrus juice, and garlic.
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This delicious turkey soup with green beans and sweet potato is a delicious way to use leftover turkey meat, and it's ready in less than an hour.
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Get Mediterranean Tuna Melts Recipe from Food Network
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This classic recipe appeared in a 1963 Times article by Craig Claiborne about the increasing popularity of beef stroganoff (the article featured not one, but two slightly different recipes for the dish.) Mr Claiborne reported that “the meat-and-cream dish is of Russian provenance, likely named for a noted Russian gourmet, Count Paul Stroganoff, a dignitary in the court of Czar Alexander III.” Stroganoff may not be considered haute cuisine any longer, but the rich stew, dotted with mushrooms and laced with sour cream, is still deeply satisfying and the perfect antidote to a chilly day Serve it over buttered parsley noodles.
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Get Acini di Pepe Salad Recipe from Food Network
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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.