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Stir up a hearty and comforting dish of cabbage and sausage haluski, that beloved eastern European skillet supper, using frozen pierogies.
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Blending canned tuna with capers, lemon juice, parsley, and butter will give you a spread for your antipasto platter or for terrific tuna sandwiches.
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"Come March, it's no longer possible to be inspired by root vegetables," says chef Mike Lata of Fig in Charleston, South Carolina. "Youve done everything you can."
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This recipe for chicken breasts seasoned with rosemary and thyme finishes with a sherry-sour cream sauce
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Use your own pastry or pick up a box at the store for these quick and easy peach tartlets. Chinese five-spice powder brings out the flavors of the fruit.
Ingredients: sugar, egg, water, butter, peaches, pie pastry
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An easy recipe for toffee.
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Outdoor cooking without the mess! Chicken breasts topped with peppered bacon are sealed together with potatoes, carrots, and onions in individual foil pouches. Perfect for the grill, or even right on the campfire coals.
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These delicious stuffed mushrooms with bacon, Edam cheese, rosemary, and onion are the perfect finger food or appetizer for any occasion.
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Get Blueberry and Chia Seed Smoothie Recipe from Food Network
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Serve this simple cream sauce, made with shrimp and mushrooms, over any grilled, blackened, steamed, pan fried fish. Great idea for a romantic candlelight dinner for two.
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Reindeer Chow, Muddy Buddies—whatever you call them, the result is the same: Totally delish.
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This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.