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Bright green chimichurri gives simple chicken and veggies a punch of herby flavor.
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The flavors of shrimp, green olives, rice, and fresh orange mingle in these individual parchment packets that make serving a breeze.
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This recipe is by Jill Santopietro and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quick and simple vegetarian dinner of grains, mushrooms, and spinach. Great for lunch, too! 30-minute one-pot meal.
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Black-eyed peas are a surprise ingredient in this skillet supper with Italian flavors of sausage, tomatoes, and whole-wheat spaghetti cooked together and topped with Parmesan cheese.
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Start your hot-weather meal with this easy, intriguing variation on the classic tomato cold soup.
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Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice.
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Skinless, boneless chicken breasts with a creamy mushroom sauce with vermouth, cream, and sage.
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Get Sausage-Stuffed Mushrooms Recipe from Food Network
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Easy baked tilapia fillets with sun-dried tomato, Parmesan, breadcrumb crust, and optional berry sauce.
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Chock-full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.