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I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain.
I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain.
Ingredients:
olive oil, chicken, rabbit, garlic, tomato, butter beans, green peas, green beans, paprika, saffron threads, thyme, rosemary, white rice
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This is an old family recipe for thick, homemade beef barley soup with tons of vegetables, including sweet chunks of yellow-fleshed rutabaga instead of potatoes.
This is an old family recipe for thick, homemade beef barley soup with tons of vegetables, including sweet chunks of yellow-fleshed rutabaga instead of potatoes.
Ingredients:
beef stew, water, bay leaf, tomatoes, carrots, celery, rutabaga, sweet onion, pearl barley, white corn, green beans, lima beans
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A traditional spiced rice dish with lots of vegetables makes a delicious side dish or vegetarian main dish.
A traditional spiced rice dish with lots of vegetables makes a delicious side dish or vegetarian main dish.
Ingredients:
vegetable oil, onion, curry, tomato, basmati rice, green beans, carrot, potato, chili powder, masala, salt, water, cilantro
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Get Ready-to-Go Chili Packets Recipe from Food Network
Get Ready-to-Go Chili Packets Recipe from Food Network
Ingredients:
beef, cloves, tomato sauce, tomato paste, chili powder, cumin, oregano, salt, cayenne pepper, kidney beans, pinto beans, masa harina
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Get Caesar Chicken Wrap Recipe from Food Network
Get Caesar Chicken Wrap Recipe from Food Network
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This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Joanna Pruess and takes 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
vegetable oil, white onion, soy sauce, bay leaves, black peppercorns, quails, grape, red bell pepper, northern beans, red onion, tomato, olive oil, lemon juice, sumac, mint leaves
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This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
This side dish is great with tacos, Sloppy Joes, or whatever else you can think of. Double, or even triple, it to serve a crowd.
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Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato.
Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato.
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Get Buttermilk Panna Cotta Recipe from Food Network
Get Buttermilk Panna Cotta Recipe from Food Network
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Get Classic Nicoise Salad Recipe from Food Network
Get Classic Nicoise Salad Recipe from Food Network
Ingredients:
potatoes, dry white wine, green beans, eggs, white wine vinegar, shallot, dijon mustard, thyme, olive oil, cherry tomatoes, boston lettuce, spanish, nicoise olives
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Get Turkey and Pumpkin Seed Chili Recipe from Food Network
Get Turkey and Pumpkin Seed Chili Recipe from Food Network
Ingredients:
pumpkin seed, cloves, yellow onion, bell peppers, chicken, chili powder, cumin, oregano, cocoa, salt, tomatoes, chicken broth, pumpkin seeds, flaxseed meal, black beans
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Get Roasted Vegetable Soup Recipe from Food Network
Get Roasted Vegetable Soup Recipe from Food Network
Ingredients:
winter vegetables, olive oil, vegetable stock, escarole, navy beans, parmesan, thyme leaves, lemon, carrots, parsnips, golden beets, thyme, garlic, nutmeg