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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In this hearty casserole, onion, celery, green pepper, corn and green beans are baked with cheese and cream of celery soup.
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Packed full of bacon, eggs, Cheddar, and hash browns, these breakfast burritos are wrapped in aluminum foil for easy freezing and reheating.
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Smoked turkey and fresh green peas pair wonderfully with fettuccine pasta in a rich, creamy tarragon sauce. Make it for a romantic main dish for two or for an appetizer portion for four.
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Fat little Chinese stuffed dumplings, filled with a savory beef and shrimp filling, are browned in a skillet, then steamed until hot and tender.
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Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.
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Get Garlic-Mustard Grilled Beef Skewers Recipe from Food Network
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This hearty dip made with plenty of beans, ground turkey, and the perfect balance of seasoning will be an instant hit during football season.
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Get Chile-Rubbed Steak with Creamed Corn Recipe from Food Network
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Tilapia is marinated in lime juice and spices before being made into a coconut milk-based stew with onions, bell peppers, and tomatoes in this Brazilian recipe.
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Get Chicken Shawarma Recipe from Food Network
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Black beans and tomatoes are simmered with spices and herbs in this flavorful side dish from Argentina.