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This recipe is by Martha Rose Shulman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Stuffed" Pork Chops with Sausage and Apricots Recipe from Food Network
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Transform lasagna with meat sauce from a guilty pleasure into a wholesome meal. Small swap-ins can make a mighty difference: Whole-wheat noodles, low-fat cottage cheese, and lean ground sirloin create a light and delicious baked pasta. A topping of melted
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Locro is a hearty and creamy potato-cheese soup that is popular in Ecuador and Peru. This recipe uses Muenster cheese.
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Try this recipe for chicken-stuffed jalapeno peppers wrapped in bacon and grilled. It's a nice change from the ones stuffed with cream cheese.
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Get Corn and White Bean Maque Choux Recipe from Food Network
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This bean salad is best served at room temperature after being chilled in the refrigerator overnight to allow the flavors to meld, but can be enjoyed immediately if you're in need of a quick dish.
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This is a delicious French dish. I think an American would call it a potato casserole of some type. Now that I am in France, I am trying to experiment for my honey's sake!
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Get Emince Zurichoise Recipe from Food Network
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Get Pork and Poblano Soup Recipe from Food Network
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Almond milk chocolate pudding is just as creamy and delicious as traditional chocolate pudding without using cream or milk!
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Use this recipe to follow along with the video to make sponge cake-like French madeleine cookies in shell-shaped molds.