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I love making casseroles, and this one's so simple. The chicken breasts, Swiss cheese, and ham are cubed, rather than stuffed and rolled, giving you all the flavor of Cordon Bleu in much less time.
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This is a recipe my Grandma Margie has been making for the past 40 years and it's our favorite pork chop recipe. They're kind of sweet and kind of sour, but absolutely wonderful! You can also substitute 6 ounces of cream cheese for the sour cream if that's what you have on hand, in which case you should bake the dish covered. These chops are great served with rice pilaf, mashed potatoes, or over pasta, with a salad on the side. Enjoy!
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This recipe combines TVP, mushroom soup, mushrooms, onion and oats to make a thick hearty gravy that's great over pasta, potatoes or rice.
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Wholesome oat and whole wheat banana pancakes will bake up light and fluffy. The secret is letting the pancake batter rest for 5 minutes.
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Rome Beauty apples make all the difference in this crowd-pleasing cake.
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Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup.
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Recipe for Orange-Curry Roasted Vegetables, as seen in the January 2008 issue of 'O, The Oprah Magazine.'
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Get Shrimp al Ajillo Recipe from Food Network
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Get Crab Crostini with Lemon and Herbs Recipe from Food Network
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This recipe is by Jane Sigal and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These light and flavorful old-fashioned potato donuts are a tasty treat to serve with hot cocoa or coffee.
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Cherry tomatoes roasted in olive oil and garlic then combined with angel hair pasta set this quick and easy dish apart from all the rest.