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Rotini shaped pasta is used in this chicken noodle soup with celery, carrots and an abundance of chicken meat.
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These Mexican-inspired, Southwestern breakfast burritos are great for meal prep as they can be made ahead and frozen--and still taste just as delicious!
cooking.nytimes.com
For good tacos, you need fresh, hot tortillas and a zesty filling Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast Look for small cans with “chipotle chiles in adobo” on the label
cooking.nytimes.com
This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.
www.delish.com
It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing.
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This dried navy bean soup is made with a ham bone, cubed ham, carrots, onion, celery and bay leaves.
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Imitation crab, onion, bell pepper and celery are tossed with an Italian sour cream mayonnaise dressing and chilled to blend the flavors.
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Sweet raisins, sour olives and piquant capers conspire to make this a memorable main dish.
www.allrecipes.com
Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.