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Beef, mushrooms, fennel, and ground red pepper are simmered with diced tomatoes and tossed with pasta in this bolognese recipe.
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This vegetarian tortellini salad with peas, tomatoes, Parmesan cheese, chives, and parsley is perfect for potlucks or parties.
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Chickpeas are simmered in a fragrantly spiced curry sauce mixture and garnished with fresh cilantro.
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This works well for a quick supper or light lunch with the ladies. A blend of pasta, herbed dressing, crawfish and veggies.
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Fresh rosemary and garlic makes this creamy potato soup extraordinary. Top with crumbled bacon.
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Get Crab and Prosciutto-Stuffed Peppers Recipe from Food Network
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Collard greens cooked until wilted with bacon, onion, garlic, vinegar, sugar, and a dash of hot sauce.
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This raw vegan corn salad is super easy and absolutely scrumptious. I have to admit, I am not a huge fan of corn. Well the vegetable variety anyway. I don’t cook...
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Cauliflower and spinach are simmered in a curry-flavored tomato broth for a warm and fragrant dish. Serve with roti breads for a complete meal.
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Get Sweet Pea Salad and Ricotta Cheese Crostini Recipe from Food Network
cooking.nytimes.com
Chicken thighs are cooked in two stages in this recipe, which was designed to be made outdoors on a propane burner First, you fry the chicken to render the fat from the skin and get it beautifully browned Then you put it in a low oven to finish cooking it all the way through
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This is an easy one-pan meal of bone-in chicken breasts with cubed potatoes prepared on the stovetop.