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Chestnuts add their distinctive flavor to this simple bread stuffing.
cooking.nytimes.com
This beet and barley salad from Kathryn Anible, a personal chef in New York, is not particularly leafy or green, but the greens are there, stirred in for flavor and texture “I feel like everybody uses arugula like a lettuce and they rarely ever cook with it,” said Ms Anible
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This recipe for Boston baked beans uses navy beans, molasses, brown sugar, and ketchup to create a wonderful old-fashioned baked bean flavor.
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A biscuit crust filled with sausage, eggs, and cheese. These individual breakfast pies can be made ahead of time, and microwaved as needed.
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Dazzle guests with this creamy, cold cauliflower soup.
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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
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This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce.
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An easy slow cooker recipe with soy sauce, garlic, and onion. Do not be put off by the vinegar -- it tenderizes the chicken and loses its potent flavor in the cooking.
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Broccoli cooked in chicken broth is combined with milk, processed American cheese food and onion sauteed in margarine to create a rich soup which is popular with children.
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In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.
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Momos are traditional Tibetan steamed dumplings. These are made with beef, spinach and onion as the main ingredients. Very easy to make and disappear quickly!
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Catalina French dressing gives a delightful tangy sweetness to a luscious salad of tuna and shrimp tossed with pasta and onion, green pepper, celery and garlic salt.