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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Vegetables lightly sauteed are combined with Mexican-style stewed tomatoes, green chilies and corn in this recipe using canned black and kidney beans.
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Manhattan clam chowder with plenty of clams, tomatoes, carrots, and potatoes is ready in under an hour for a quick weekday lunch or dinner.
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A savory stew including tomatoes, potatoes, carrots, and garlic. This very flavorful and economical cut of meat requires long, slow cooking.
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Miniature meatballs with vegetables and pasta shells. You will love this soup.
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Get Ragout of Beef with Red Wine Recipe from Food Network
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This recipe is one of our family favorites!! Beef strips are simmered in a Burgundy wine sauce, then served hot over noodles.
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This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish.
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Cut faces into stuffed peppers to make cute jack-o'-lanterns for your Halloween dinner. Use yellow or orange peppers for an even more realistic effect. The flavorful beef stuffing is made with whole wheat bread instead of rice.
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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This aromatic and hearty lentil soup is spiced with cumin and coriander for a light, yet filling meal.
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Fun and frilly lasagne noodles support meaty layers of tomato sauce alternated with creamy, cheesy ricotta, egg and mozzarella. Bake until bubbly for an easy, satisfying casserole.