Search Results (5,896 found)
www.delish.com
No fussing with pie crusts in this recipe.  This easy and upscale pot pie features puff pastry shells, filled with a creamy chicken and vegetable mixture.
www.allrecipes.com
This is a dry soup mix packed with split peas, pearl parley, lentils, onion flakes, rice and alphabet macaroni. Just add tomato paste, diced tomato, ground beef, and garlic for a rich and flavorful soup. Makes a wonderful gift.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes plus cooling times. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This delicious spaghetti squash casserole combines cooked ground beef, onion, and bell pepper with baked squash, served in the squash shell.
www.foodnetwork.com
Get Ginger Poached Pear in Lingonberry Broth Recipe from Food Network
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Chicken breasts seasoned with paprika, lemon pepper, and garlic powder are slow cooked with white wine, sour cream, mushrooms, and cream of mushroom soup in this easy-to-prepare recipe that cooks while you go about your day.
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These easy-to-make mini pizzas with olive slices for eyes and string cheese for mummy wrap are perfect for your trick or treaters before they head out the door!
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Get Plum Cake "Tatin" Recipe from Food Network
www.chowhound.com
I pulled this together when I wanted something warming and flavorful to make w/ tofu. While it makes no pretense of authenticity, it somehow tastes very Chinese...
cooking.nytimes.com
The chivito, a little steak sandwich that serves as one of Uruguay’s culinary calling cards, makes for a fine afternoon of lunching, or an easy outdoor dinner Pound out the beef — rib-eye or shell steak, tenderloin or flat-iron — then put it on a hot grill It cooks fast
www.allrecipes.com
Wonderful, warming comfort food, this thick split-pea soap is great with fresh crusty bread.
cooking.nytimes.com
This dish is inspired by a Greek recipe from Diane Kochilas’s “The Glorious Foods of Greece” that calls for giant white beans and about three times as much olive oil I had regular white beans in my pantry and a bunch of celery left over from a recipe that called for only a couple of stalks (which happens so often) I love the textures here