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cooking.nytimes.com
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes
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Brown rice, collard greens, and green peas join other vegetables in this colorful salad.
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Get Spinach Pesto Pasta with Chicken Sausage Recipe from Food Network
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Get Mini Chorizo Quiches Recipe from Food Network
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Get Rigatoni with Spicy Chicken Sausage, Asparagus, Eggplant, and Roasted Peppers Recipe from Food Network
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Get (Web Exclusive) Round 2 Recipe: Farmhouse Hash Taquitos Recipe from Food Network
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Freshen up your grill with this mouthwatering summer salad recipe from Carapelli Extra Virgin Olive Oil. Made for sharing, this salad is savory, sweet and all-together amazing.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Real Hungarian goulash by way of Germany: tender cubes of beef are simmered with onions and garlic, beef broth, paprika, and caraway seeds, and then finished with sour cream. Serve over wide egg noodles.
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Spaghetti sauce in the mix gives a nod to the Italian origins of this layered casserole, in which chicken in a spicy tomato sauce alternates with tortillas and cheese.
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Beef strips are sauteed in a tomato-based sauce and spooned over penne and broccoli in this easy recipe for kid-friendly noodle bowls.