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This delicious vegetarian roasted acorn squash recipe is packed with pecans, dried cranberries, and thyme.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Here's a belly-warming Instant Pot® potato soup perfect for winter evenings when you need a cheesy chowder filled with ham and vegetables.
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Get Apple, Pear and Cranberry Crisp with Toffee Pecans and Cinnamon Ice Cream Recipe from Food Network
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a creamy chicken and wine sauce in your slow cooker, then add cooked spaghetti and Parmesan cheese for a nice dinner that mostly makes itself while you do other things.
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This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).
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Get Faux-Fongo with Red Bean Gravy Recipe from Food Network
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Shredded slow-cooked pork shoulder is served in soft corn tortillas with shredded cabbage, onion, pico de gallo and topped with lime crema.
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Roasted cauliflower rice and bell pepper with fajita seasoning are topped with pinto beans and cilantro in these vegetarian fajita bowls. You can add chicken for the meat-eaters in the family.
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Tortilla chips heated in a quick-cooking chile sauce and topped with feta, onion, sour cream, cilantro, and chicken make a particularly tasty version of this popular Mexican dish. Don't let the idea of softened chips put you off. This recipe is a winner.
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Get Roast Loin of Pork with Fennel Recipe from Food Network