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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.
cooking.nytimes.com
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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Get 10-Minute Green Gazpacho and Smoky Quesadilla 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 Mexican Caramel Sundaes Recipe from Food Network
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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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Chicken breasts, potatoes, celery, onion and mixed veggies are cooked in a savory sauce and baked in a pie shell. Bake for 45 minutes and serve while still warm.
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Salmon simmers with olive oil, fresh asparagus, garlic, and a hint of lemon, then is served with penne pasta and a rich and creamy Parmesan cheese sauce.