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cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Waffles with Blueberry Compote and Lemon Ricotta Cream Recipe from Food Network
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Feeding a crowd? They'll love this simple recipe of sliced potatoes baked with cream of mushroom and celery soups, onion soup mix, garlic and milk, and topped with Cheddar cheese.
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This wonderful beef casserole is chock full of vegetables including cauliflower, carrots, and asparagus!
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Here's a muffin packed with antioxidants in the apples, cranberries and nuts, fiber in the oats and even cinnamon to cut blood sugar. All benefit your cardiovascular system.
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Get Marinated Lamb Chops Recipe from Food Network
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Always a family favorite, this classic dish of quickly sauteed beef and onion in a creamy mushroom sauce is perfect over hot cooked noodles. Garnish with fresh parsley for a colorful table presence and serve with a family favorite green vegetable.
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These juicy chicken thighs are topped with a flavorful blend of three cheeses and your favorite marinara sauce. Serve with pasta, rice, or potatoes for a tasty weeknight meal.
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Chicken and vegetables are simmered with a creamy soup in a slow cooker and ready for a warm and hearty dinner.
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There's no vegetable oil or butter involved in this spicy breaded Buffalo chicken recipe that's cooked in an air fryer to cut down on fat.
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Replace spaghetti noodles with "zoodles", noodles made from zucchini, in this Greek salad with olive, tomato, and feta cheese.
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I make this dish for guests when I am low on time. Everyone always raves about it! This is great served over cooked pasta of your choice.