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This slow cooker corned beef brisket is coated in brown sugar and cooked with Irish stout beer, red and sweet potatoes, and cabbage for a warm winter meal.
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You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.
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Topped with crunchy brown-butter-and-garlic breadcrumbs.
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Potatoes are cooked in the microwave to speed up the preparation of this easy and colorful salad with Hatch chile pepper and Caesar dressing.
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This pasta salad is made with three kinds of seafood: crab, shrimp, and tuna.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make your own version of this taqueria staple.
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Get Make-it-don't-buy-it Frozen Vegetarian Burritos Recipe from Food Network
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Get Brown Rice Bowl with Curried Roasted Cauliflower and Green Chutney Recipe from Food Network
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Get Turkey Tetrazzini with Spinach and Mushrooms Recipe from Food Network
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Meatloaf recipes tend to be dry and dense. Not this Meat and Spinach Loaf from "The Essential New York Times Cookbook" by Amanda Hesser.
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A pizza of cheese and sausage gets the delicious addition of lightly baked eggs for a treat that may change the way you eat eggs and pizza forever.