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cooking.nytimes.com
This is a straightforward and simple recipe for pot roast, a versatile dinner meal that favors families and friends alike The ingredients call for beef or veal stock, but chicken stock will do in a pinch — indeed it is far preferable to using beef bouillon or canned beef stock, which are often tinny in flavor
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Get Molasses Coffee Marinated Pork Chops Recipe from Food Network
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Mashed sweet potato mixed into a tasty ground turkey meatloaf adds special sweetness to the blend of onion, garlic, honey barbeque sauce, ketchup, and mustard seasonings.
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This yummy and filling tomato bisque with tender pieces of chicken is made quickly through use of a pre-roasted chicken and canned tomatoes.
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Get Penne Alla Betsy Recipe from Food Network
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My husband half-remembered this recipe from his parents' "Fresh Ways with Seafood" cookbook. His re-creation is completely delicious-with a fresh, buttery, vibrant...
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Chicken is tossed with broccoli, cherry tomatoes, and squash pasta in this healthy weeknight dish with a spicy kick from chile peppers.
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If you love tomato basil soup like I do, but want to lighten up the traditional recipe that uses heavy cream, this soup will really make you happy. It gets its...
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Chicken breast halves are cooked with balsamic vinegar and browned mushrooms, then served topped with melted provolone cheese for a quick French-inspired main dish.
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A long, slow simmer of tomatoes, basil, mushrooms, onions, garlic, salt, pepper, sugar and a pinch of baking soda yields a rich, dark sauce. Stir in Parmesan cheese and keep simmering. Let the flavors meld overnight, then serve with your favorite pasta.
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Get Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese Recipe from Food Network
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This delicious dressing is bursting with crumbled cornbread, pork sausage, onions, garlic, and parsley, and is irresistible for a Thanksgiving feast!