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This recipe is by Marian Burros and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This quick green bean and corn casserole will delight potluck guests with its buttery cracker crust over a layer of creamy mixed vegetables.
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Get Vegetable Coleslaw Recipe from Food Network
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A simple, delicious turkey noodle soup made with drumsticks cooks for a long time for maximum flavor. The noodles are cooked separately and added to the bowls at the end.
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Ranch dressing and Creole seasoning give this recipe for coleslaw dressing a bit of kick.
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Ham and cheese sandwiches are a standard, but wait 'til you try this ham salad with cheese on your next sandwich. Chopped ham, celery and cheese, a bit of prepared mustard and mayonnaise, that 's all. Make a traditional sandwich or stuff in a pita pocket.
cooking.nytimes.com
It's nice knowing that pears, which we think of almost exclusively for desserts in this country, are often used in savory ways in Eastern European cuisines In this stew, caraway seeds, allspice and fennel reinforce that heritage, while sweet potatoes add rich, round flavors Although bone-in ribs seem a bit more flavorful, boneless are also fine here
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Get Ragusa Style Ricotta Ravioli Recipe from Food Network
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This chunky sweet potato soup with Italian sausage, kale, and white beans makes for a hearty dinner on a chilly fall or winter evening.
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This creamy, hearty chowder is a hassle-free meal for a busy day ahead.