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A Marsala wine mushroom sauce complements these crisp chicken breasts stuffed with spinach, prosciutto, and fontina cheese perfectly.
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Get Slow-Cooked Beef in Red Sauce Recipe from Food Network
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Get Chicken Parmesan Recipe from Food Network
www.chowhound.com
THIS IS MY VERSION OF STUFFING THAT I HAVE DEVELOPED OVER THE YEARS. I DON'T STUFF THE BIRD, BUT IT IS FLAVORED WITH CHICKEN BROTH GIVING IT THAT COOKED IN THE...
www.delish.com
Plan to make this fruit cake at least a month in advance. If you like to plan ahead, you can bake an extra cake to store in the freezer for next Christmas.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Homemade turkey stock is simmered for hours on the stove with barley, vegetables, and turkey, creating a warm and comforting pot of soup.
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This spicy pumpkin and beef sloppy joe filling makes a big batch, so it's easy to make ahead of time and freeze it or keep it in the fridge before your party.
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Thin chicken breasts are dipped in egg white, dusted in bread crumbs with Parmesan cheese, basil, and oregano, then baked for just 10 to 12 minutes. Top with mozzarella, return to oven for 1 or 2 more minutes, and serve with your favorite spaghetti sauce.
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I was on the hunt for a perfect jerk seasoning, not too sweet, not too spicy. I finally perfected my own. Hope you like it!