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Comfort food at its best, this creamy, cheesy casserole with lots of shredded hash browns works either as a main dish or hearty side.
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This recipe is by Barbara Kafka and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A baked chicken and zucchini dish, made with cooked chicken breast meat and prepared crescent roll dough, is a tasty, easy meal when you have a lot of zucchini. Honey mustard adds a sweet zing.
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Ratatouille with a touch of curry powder is a spiced twist on the traditional French dish; serve with crackers or bread slices.
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The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.
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Canned tuna and cooked rice are baked into a souffle in this long-time family favorite.
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A savory stuffing mixture makes roasted turkey legs into a full meal!
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This colorful kale salad with carrots, bell peppers, and peanuts is tossed with apple cider vinaigrette for a delicious side-dish salad or light lunch.
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A versatile recipe designed to use up leftover meatloaf in a tasty one-dish meal. Frozen tater tots, onions, and vegetables are coated in a creamy sauce and topped with slices of meatloaf, a sprinkling of cheese keeps the meatloaf moist during cooking.
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Black eyed peas with corn and other veggies with a sweet and sour dressing that keeps getting better the longer it sits.
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A crust made of cauliflower makes for a delicious wheat-free pizza.