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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
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This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
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Get Pasta e Fagioli Recipe from Food Network
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Get Beef Stroganoff a la Gail Zappa Recipe from Food Network
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This is a Middle Eastern version of traditional cabbage rolls stuffed with rice, almonds, sultanas, and spices and served with yogurt sauce.
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Our favorite Southern sandwich filling gets the taco treatment.
cooking.nytimes.com
This verdant side gets its color from a mix of parsley, cilantro, chives and mint Chicken stock adds depth, and a bit of lemon and soy sauce brighten the flavors at the end It goes well with just about anything, but you might pair it with your next chicken or fish dish for a rewarding weeknight dinner.
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Impress your guests with this creamy and cheese-filled potato casserole seasoned with plenty of herbs. Bake immediately or refrigerate overnight and bake in the morning!
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This pasta, olive, and spinach salad is wonderfully light for those hot summer nights. If you like, it goes well with the addition of either tuna or grilled chicken.
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Get Tortilla, Bean and Cheese Casserole ("Enfrijoladas") Recipe from Food Network
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Bright and fresh basil pesto is swirled into creamy risotto and topped with pan-roasted scallops in this sophisticated dinner for two.