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Buttery croissants make up the base of these cheese and spinach mini quiches. Serve as a quick and easy appetizer or brunch item that will make everyone come back for more.
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Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce for an old family recipe for classic comfort food.
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You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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Transform a regular roast beef sandwich into French bistro fare in only five minutes with this recipe from Oscar Mayer®.
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Deep-fried egg rolls stuffed with shaved steak, American cheese, and bell peppers are a gooey appetizer you can dip in a variety of sauces.
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This savory quiche features sausage and mushrooms.
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Angel hair pasta, also called capellini, served with shrimp and a lemon cream sauce with herbs and parmesan.
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This recipe is by Jonathan Reynolds and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quicker onion soup is made with vegetable broth, and flavored with thyme and brandy.
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Supremely carrot-y risotto made with carrot broth, carrot juice, and grated carrots.