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This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Baked Macaroni and Cheese Recipe from Food Network
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Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!
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This vegetarian broccoli salad also features cauliflower and is dressed with a light red wine vinaigrette.
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This hearty and spicy casserole uses canned diced tomatoes with green chile peppers and cream of mushroom soup to top ground beef and tortillas for a dinner option sure to please.
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Sweet potato and bacon give add a colorful and savory twist to the traditional muffin. Serve on Thanksgiving instead of rolls!
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Angel hair pasta is layered with a creamy turkey mixture and grated cheese in a baking dish in this casserole which also freezes well.
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This version features water chestnuts, mushrooms and Cheddar along with the celery and almonds, and is garnished with crushed potato chips.
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Leftover rice is mixed with cheese, egg, and seasoning to make pan-fried patties that will have you planning for leftover rice in the future.
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This satisfying casserole can be prepared from scratch in an hour, or it may be prepared the night before, and baked later for an even quicker meal.
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This is a great recipe for leftover turkey. Even those who say they don't like turkey will eat this. May be assembled in advance and frozen: heat covered dish at 350 degrees F (175 degrees C) for 1 1/2 hours.
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This salad has a definite sweetness about it. A bit of sugar is added to the dressing and sweet pickles are tossed in with the peas, onions, celery, eggs and cheese. Makes six generous servings.