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Heat these easy-to-find ingredients for an aromatic addition to Indian dishes.
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In this vegetarian soup recipe, sweet summer corn is balanced with the smoky flavor of chipotle chiles.
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Jalapeno adds heat to this cooked cranberry sauce with the essence of orange.
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Your guests, whether they're grown-ups or kids, will love these pretty pastel-colored deviled eggs. Use any desired food coloring to tint the egg whites before filling. Make a few plain ones to add variety to your platter.
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Plenty of herbs and fresh garlic boost the bread-crumb base of these meatless stuffed peppers.
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This Greek-style lentil soup is quick and easy to prepare and uses simple ingredients that are popular during fasting times.
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Get Baked Eggs with Curried Spinach Recipe from Food Network
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A pressure cooker lets you make hearty lentil and split pea soup with just 30 minutes of cooking time.
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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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Artichoke Leek Frittata! Tender frittata with eggs, sautéed leeks, artichoke hearts, Parmesan, tarragon and chives. Perfect for Spring!
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Get Buttermilk Ranch Dressing with Bibb Lettuce Recipe from Food Network
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Get Catfish Gumbo Recipe from Food Network