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This slow cooker corned beef brisket is coated in brown sugar and cooked with Irish stout beer, red and sweet potatoes, and cabbage for a warm winter meal.
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You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.
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Topped with crunchy brown-butter-and-garlic breadcrumbs.
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Potatoes are cooked in the microwave to speed up the preparation of this easy and colorful salad with Hatch chile pepper and Caesar dressing.
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This pasta salad is made with three kinds of seafood: crab, shrimp, and tuna.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own version of this taqueria staple.
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Chopped mushroom, cauliflower, carrot, onion, and kale simmer in chicken broth seasoned with the addition of pork sausage.
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Two pounds of boneless chicken is cooked in water with onions, garlic, thyme and rosemary in this soup with pasta and carrots.
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This homemade chicken and rice soup is given a bright lift with the addition of lime juice just before serving.
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This recipe makes a juicy, crunch, and tasty salad with a kick!
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I run a day care and was looking for a good snack too feed the kids with little sugar but still big on taste. I came up with these. I have made a batch of these for the last three days now and can't keep them around. Even the parents have been asking for the recipe. Frost with the Brown Sugar Cream Cheese Frosting recipe.