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Layers of green beans, creamy soup, browned ground beef and pork and - of course - tater tots! An easy, tasty casserole.
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Catfish in stewed tomatoes and oregano over rice.
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This recipe provides a meat-free version of Asian-style lettuce wraps using rice to fill romaine lettuce leaves.
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Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d'oeuvre with roasted beets, horseradish cream, and rye toast.
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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 Pecan-Stuffed Chicken Breast Recipe from Food Network
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Heady red wine + wild pork = delicious.
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This Halloween food idea is essentially a meatloaf stuffed with cheese, barbeque sauce, and French-fried onions to resemble innards.
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This mixed cabbage saute gets extra flavor from a generous splash of hearty stout beer.
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It takes three chefs 12 hours to prepare Wylie Dufresne's chicken confit with peas and carrots at his WD-50 restaurant in Manhattan, but less than an hour for a home cook to make this one.
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.