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Get Italian Egg Bread Bowl Recipe from Food Network
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All you do is brown the Italian sausages and your slow cooker does the rest in this warming dish with colorful bell peppers, rich tomato sauce, and fresh basil.
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A favourite at our house - a yummy rich goulash minus the meat. You can substitute the Quorn™ for tofu that's been shallow fried or sliced mushrooms. Hope you enjoy! Serve with rice, noodles, or potatoes.
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This quick and delicious appetizer is perfect for all occasions. Creamy, zesty and filled with tasty little shrimp, it's particularly good served with buttery round crackers.
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Broccoli and artichoke hearts are combined with pan-fried mushrooms and onions and a rich sauce and then baked to make this delicious side dish.
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Get Creole Crawfish Etouffee Recipe from Food Network
cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
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Cut faces into stuffed peppers to make cute jack-o'-lanterns for your Halloween dinner. Use yellow or orange peppers for an even more realistic effect. The flavorful beef stuffing is made with whole wheat bread instead of rice.
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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This aromatic and hearty lentil soup is spiced with cumin and coriander for a light, yet filling meal.