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An easy-to-make classic featuring tasty hamburger 'steaks' smothered in gravy and onions. It's a great way to dress up a pound of ground beef, and you probably have all the ingredients on hand!
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Ground beef and ground pork meatballs are pan-fried in olive oil and served over a rich tomato sauce in this traditional Sicilian recipe. You can substitute zucchini for the meatballs for a vegetarian version.
cooking.nytimes.com
This recipe is by Julie Powell and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchini and yellow squash are baked into a bubbling, cheesy casserole for a crowd-pleasing side dish.
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While this meatloaf definitely doesn't qualify as healthy, it does have the added nutrients of spinach and is super delicious. This meatloaf is nice and moist...
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A classic bouillabaisse recipe from Plated, with crab claws, pollock, and calamari.
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These feta-stuffed bites will change the way you think about meatballs forever.
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A unique twist on traditional meatballs, these are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice!
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Clams on the half-shell, smothered with a green pepper, red onion and garlic puree, topped with bacon then broiled until bacon is crisp. Serve hot from the oven!
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Garlic, ginger, cilantro, and lemon juice spice up your average turkey burger to make this low-fat meal a healthy and delicious option.
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Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice.
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This creamy chicken and rice casserole is the perfect one-dish meal for a cold night.