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Pumpkin pie lovers, take note! This Pumpkin Chiffon Pie has a gingersnap crust and a light, pudding-like filling. It's a fun and elegant riff on the classic pie, and sure to become a favorite.
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Jumbo pasta shells stuffed with chicken and cheese, and baked in tomato sauce.
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Get Harry T's Stuffed Chicken Recipe from Food Network
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Follow this easy step-by-step from Food Network Magazine for a flawless roast chicken at Sunday supper.
cooking.nytimes.com
You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours Simply pack the mixture into a bowl or glass jar, cover and refrigerate.
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Classic green chile stew is a simple and tasty dish. It also adapts nicely to other ingredients. The grilled corn and dried onions in this recipe add a pleasant...
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A tangy buttermilk dressing ties together this pasta salad studded with asparagus, chicken, artichokes, and cherry tomatoes!
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A great side dish for fennel lovers, originally from a friend in Israel. I have used water instead of broth, with some added salt and seasoning. I have also replaced the mustard seed with regular mustard.
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A moist cranberry-orange quick bread recipe.
cooking.nytimes.com
Long a star on Camille Orrichio Loccisano’s traditional Italian-American Feast of the Seven Fishes table, these stuffed squid were also a hit at her restaurant, the appropriately named Casa Calamari After a slow simmer in briny tomato sauce, diced shrimp and peppery crumbs plump up into a rich stuffing that fills tender calamari bodies; they're like seafood dumplings in reverse.