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This recipe is by Julie Powell and takes About 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Stuffing mix is transformed into a remarkable holiday delight with the addition of a pork sausage and apple mixture.
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Who said stuffing has to be typical? This delectable recipe is kicked up with flavorful chorizo sausage and mild green chilies...it's unexpected and really tasty!
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A favorite with our family, this French-Canadian dish has been passed down from many generations. It's a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.
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Homemade macaroni and cheese, baked with sliced kielbasa sausage, makes a warming weeknight supper.
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An easy couscous pilaf recipe with dates, almonds, cinnamon, and parsley.
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This recipe gives you a Mexican-style version of tater tot casserole.
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This delicious recipe for Irish potato and cabbage hash is also known as colcannon. You'll need potatoes, onion, cabbage, butter, and parsley.
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This light-as-air pie has sweetened cream cheese, fresh whipped cream, and plenty of strawberries piled high on a graham cracker crust.
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Apples are baked underneath a thick layer of buttered bread crumbs and sugar for a sweet treat after dinner.
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Inspired by Snow Miser from "The Year Without Santa Claus," this vibrant, fresh smoothie bowl is the perfect pick-me-up for breakfast, or any time of the day!
Ingredients: banana, apple, pear, ice, coconut, spirulina, fruit
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This rich and creamy drink was especially designed for cold Christmas nights.