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A different take on classic shrimp scampi, this dish is cooked in one pot and is ready in under 45 minutes.
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Get Seared Salmon with Confetti Chickpeas Recipe from Food Network
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Ground beef and rice meatballs are simmered in a spicy chipotle pepper, tomato, and tomatillo broth in this hearty albondigas soup recipe.
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Leftover turkey gets its mojo back in Chef John's cornbread-encrusted tamale pie filled with 3 kinds of peppers plus adobo and enchilada sauces.
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Skip the packaged gravy and ranch mix and try Chef John's from-scratch version of Mississippi pot roast made with beef short ribs, mushrooms, and homemade seasonings.
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In this Idahoan approach to lasagna, we've layered our creamy Au Gratin Homestyle Potatoes with vitamin-rich kale or spinach and a pumpkin Parmesan sauce for a delicious taste of autumn.
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Get Pizza Rolls Recipe from Food Network
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Whenever you're making a dinner with all the fixings, think of this cheesy cornbread dressing made with yellow squash and Mexican-inspired flavors. It's baked in a dish, and comes out moist and gooey.
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Three canned cream soups -- chicken, mushroom and celery -- go into this quick soup made with processed cheese and chunk chicken.
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This recipe is by Pierre Franey and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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White rice, garlic and onion is cooked in a nice vegetable stock for about 20 minutes. Black beans, cayenne and cumin are added to the pot, given a stir ...and that's it. Black Beans and Rice for six.