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This soup with red lentils, bulgur wheat, and rice has dynamic flavors and a lovely mild heat.
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This traditional Turkish soup with red lentils, bulgur wheat, and dried mint is wonderful and easy to make. Garnish with lemon slices and fresh mint leaves.
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Bacon and hot sauce give a kick to these traditional collard greens.
cooking.nytimes.com
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth
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Oven-baked wedges of yam are served with a dip made with fat-free sour cream and seasoned with taco seasoning and paprika.
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This barbeque spice rub with brown sugar and paprika keeps best in the freezer.
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Scalloped potatoes and hickory ham are coated in an oniony, creamy butter sauce and baked in Cheddar-Jack cheese in this easy casserole.
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Gnocchi and tender beef strips are tossed with tomatoes, bell peppers, and mushrooms for a classic meal from Down Under.
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Pan-seared, bacon-wrapped beef filets mignon are baked to your preferred doneness and served with Idahoan Signature™ Russets Mashed Potatoes.
www.simplyrecipes.com
Fall apart tender and smoky, barbecued pork shoulder, cooked low and slow on a 2-burner gas grill.