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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
It's not made in a can, but if you can open a few cans and chop an onion, you can have this full-flavored but easy chili ready to go in under an hour. Eat as is, make chili dogs, or serve it over cornbread.
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Get Italian Wellington Recipe from Food Network
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Get Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo Recipe from Food Network
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In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
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Pork chops are simmered in a slow cooker with a flavorful tomato-based sauce for a warm and filling dinner for the whole family.