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Who needs plums when you have sago, raisins, currants and dates in this steamed stovetop pudding?
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Don't let their mini size fool you, these slow-cooker party meatballs are packed with flavor.
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A sweet bread pudding dessert studded with chocolate chips and pecans is made in a heavy Dutch oven set into the coals of a campfire in this vintage-inspired recipe. For camping, pack all the dry ingredients into a plastic bag, and mixing the pudding will take just a few minutes.
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Mouthwatering scallops and spinach, topped off with a rich Parmesan cheese sauce, baked until bubbly and delicious!
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These burgers are made with a mixture of ground beef and pork and use smoked Spanish paprika to give it a unique and delightful flavor.
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This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
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Chopped spinach and cream cheese are blended together and baked under a bread crumb crust in this easy-to-prepare side dish serving six.
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An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
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A classic Italian-American dish that can be as simple or fancy as you want it to be.
Ingredients: beef, bread crumbs, eggs, sauce, spaghetti
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Au gratin potatoes cooked on the grill are a simple and delicious accompaniment to a meal.
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Easy, good, and wonderful for a family dinner.