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cooking.nytimes.com
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would “capture their attention.” This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all)
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Get Stuffed Crown Roast of Pork Recipe from Food Network
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Get Breakfast Cornbread Casserole with Ham and Kale Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Herb Gnocchi with Mushroom Sauce Recipe from Food Network
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Get Stuffed Peppers with Broken Meatballs and Rice Recipe from Food Network
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Get Chicken Salad Recipe from Food Network
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Here's an unquestionably delicious dish: chicken breasts wrapped with prosciutto are roasted on top of a savory assortment of seasoned vegetables.
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Get Breakfast Lasagna Recipe from Food Network
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Get Lighter Spaghetti and Meatballs Recipe from Food Network
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Get Crusted Rack of Lamb with Jus and Baby Carrot and Asparagus Recipe from Food Network