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cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bones, carrots, onion, celery
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This tasty slow cooker chili takes on south-of-the-border flavor when chocolate is added to the pot.
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A simple meal to whip up in less than an hour that even the kids are sure to love. Layers of seasoned ground beef, corn, tortilla chips and cheese are baked under a layer of Colby cheese. Monterey Jack is also good in place of the Colby cheese.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Eggnog Blossoms Recipe from Food Network
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No kneading or rolling is required to make these tasty, tender biscuits with sharp Cheddar cheese, scallions, and buttermilk.
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Get Sweet Cornbread Recipe from Food Network
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
cooking.nytimes.com
Salmon replaces tuna in this old-fashioned sandwich.
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
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Sliced squid is tossed with a lemon juice, garlic, and celery mixture!
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Mini pecan pie-shaped cookies filled with a rich pecan filling are something different for your cookie tray this year.