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Flaky dumplings soak in the juices of a thick and chunky turkey-vegetable stew of Thanksgiving leftovers to make this comforting casserole.
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This recipe is and outstanding way to use acorn squash both for the homemade gnocchi and the delicious Parmesan-sage sauce.
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
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This recipe is by Florence Fabricant and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This cornbread and sausage dressing is perfect for a Kwanzaa gathering or any special occasion. Apples give it a bit of sweetness.
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.
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Chicken and spinach with lots of cheese fill flour tortillas that are topped with enchilada sauce and more cheese.
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Canned tuna doesn't have to mean sandwiches; instead, toss it with ribbons of zucchini, pappardelle, and a lemony cream sauce.
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Get Macaroni and 4 Cheeses Recipe from Food Network
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Get Macaroni and 4 Cheeses Recipe from Food Network
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Refrigerated biscuit dough is easily turned into pull-apart bacon and egg bread in this breakfast recipe sure to wow adults and kids alike.