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This empanada recipe contains braised chicken, olives, and spices, surrounded by a flaky, buttery dough. The empanadas can be frozen for up to 1 month.
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A small soup in a jar consisting of lentils, minced onion, and egg noodles to be combined later with cooked turkey and frozen mixed vegetables.
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This recipe is by Jeff Gordinier and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Save oven space this holiday season by letting your Instant Pot(R) do some of the work. This recipe uses fresh green beans and homemade soup for a healthier take on a classic Thanksgiving dish.
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No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole.
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Tubular ziti pasta meets a rich Alfredo sauce--cream, garlic and Parmesan--and chicken, broccoli and artichoke hearts reap the rewards.
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Vanilla soy milk and brown sugar work with bran cereal to make a tasty morning treat.
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These sugar-dusted bowties are flavored with a shot of whiskey.
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This is a basic recipe for empanada dough to be filled with your favorite empanada filling.
Ingredients: flour, salt, sugar, egg yolk, water, butter
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Gorgonzola cheese and pecans top a mix of salad greens or arugula with a drizzle of hazelnut oil.
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Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient in my kitchen. I was...
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Creamy cheesecake with candied fruit in an almond crust.