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Layers of cream of mushroom soup, potatoes, onion, and cheese makes a rich and hearty scalloped potatoes au gratin everyone is sure to love.
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Get Cheesy Polenta Recipe from Food Network
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Get Jacques-Imo's Fried Chicken Recipe from Food Network
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Warning: These little guys are seriously addictive.
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Pork Scrap is well known in the Lowell, Massachusetts area, I grew up with the stuff. I have all way's used it on toast or just as a sandwich to take too work...
cooking.nytimes.com
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish Ms
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Grace Parisi loves popovers, but baking them can be tricky: They don't always rise as they should. For these foolproof ones, Grace adds a bit of baking powder to the batter and chooses to use a regular (not nonstick) muffin tin.
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Kind of like a croque monsieur.
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For amazing French toast, use this two-step method. And everyone--including the cook--gets to sit down for breakfast at the same time!
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Get Upside-Down Pumpkin Pie Recipe from Food Network
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Get Baked Corn Pudding Recipe from Food Network
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Tender and juicy peaches are baked on top of a buttery batter creating a rich peach cobbler everyone will remember.