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Traditional meatloaf made creepy. Kids love this. Be sure to feed them before they go trick-or-treating.
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Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.
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Chicken broth, ground beef, and escarole are the primary ingredients of this traditional soup. The ground beef is combined with bread crumbs, egg, and Parmesan cheese to make bite-sized meat balls, which float amid the escarole broth.
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This recipe is by Nancy Harmon Jenkins and takes 42 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tender pork chops stuffed with corn and bread crumbs and smothered in a savory mushroom sauce.
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These zesty ham croquettes are packed with leftover ham, dried onions, garlic, bread crumbs, and Cheddar cheese, lightly breaded and fried.
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This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection.
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This recipe uses both evaporated milk and sweetened condensed milk for a very rich taste.
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Graham wafer cream pies such as this one became popular in Canada during World War I; later, this became known as "Flapper Pie" throughout western Canada.
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This is an easy pie to make, and it looks great for company.
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The sweet and spicy sauce here punches up traditional toothpick-ready meatballs.
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Cookies with little pieces of cookie in them. The little pieces look like dirt but they taste great. Ridiculicious!