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A chunky, delicious chowder with a back-east taste.
cooking.nytimes.com
Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it
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Get Game Day Chocolate Cake Recipe from Food Network
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Get Roasted Pork Loin with Almond Pesto 5 Spice Root Vegetable Pot Pie Recipe from Food Network
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Get Spaghetti Sauce Recipe from Food Network
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Get Grenadine of Veal with Cream of Watercress, Spaghetti of Carrots Recipe from Food Network
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This slow-cooker green bean casserole combines the creaminess of Alfredo sauce with the crunch of water chestnuts and French-fried onions.
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Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.
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Ready in 20 minutes, this ground beef stroganoff is one pot full of creamy, tender beef and egg noodles dressed up in an easy spice mixture.