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This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives.
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A classic prosciutto and Fontina–stuffed chicken breasts recipe with mushroom sauce.
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This delicious turkey soup with green beans and sweet potato is a delicious way to use leftover turkey meat, and it's ready in less than an hour.
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A classic made even better with the addition of Butterball Smoked Sausage, two kinds of cheese and a different shaped pasta.
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Smoked paprika gives this beef stew a rich, smoky taste. It cooks long and slow and can be made a day ahead and reheated. Instead of noodles, you can serve over rice or potatoes.
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This pasta recipe, full of chicken sausage and tender broccoli florets, is tossed with fusilli pasta and a creamy Parmesan sauce.
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No need for a wok here You can use a flat-bottomed skillet or sauté pan instead, the bigger the better You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil
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Get Coconut Fish Sticks Recipe from Food Network
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This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook It is rich with vegetables and fresh herbs, and is dead simple to make The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.
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Get Baked Beans with Ham Recipe from Food Network
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Get Sweet Pea Salad and Ricotta Cheese Crostini Recipe from Food Network
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Spinach, tomatoes, carrots, and hot sauce are blended with apples and lime juice in this refreshing and spicy vegetable smoothie.