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A quick, delicious entree that is sure to impress any guest, and so easy to throw together. Veal chops and portobello mushrooms, beautifully complemented by a rosemary and red wine reduction. Serve with a side of pasta and they'll think they're in Italy.
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You can't go wrong with cheese and crispy potatoes.
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Get Greek Nachos Recipe from Food Network
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Savory Italian sausage, tender sauteed celery and sweet onion and herb-seasoned Pepperidge Farm® stuffing are bathed in golden chicken broth and brightened with fresh parsley for a stuffing side dish that will steal the show.
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These creamy, rich au gratin potatoes with Cheddar cheese are the perfect side dish for ham or a roast.
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Get Brussels Sprouts in Morilla Cream Recipe from Food Network
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Get Pancetta and Saffron Rice Recipe from Food Network
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Scrumptious wild rice and pork chop casserole with creamy mushroom sauce.
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Here's the easy, cheesy way to switch up your sweet potato casserole from Thanksgiving.
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Vegetables simmered in chicken broth are combined with milk and processed cheese in this soup which is thickened with instant potato flakes and served with a garnish of crumbled bacon.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chef Travis Lett's recipe for Charred Brussels Sprouts with Bacon and Dates is a simple and flavorful dish you'll probably end up making over and over again...