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This long-simmered sauce is made with ground beef, tomatoes, mushrooms, onions, garlic, and seasonings. Serve over spaghetti and top with grated Parmesan.
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This recipe is by Julia Moskin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lighter Asian Noodle Salad Recipe from Food Network
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Get Spicy Turkey Lettuce Cups Recipe from Food Network
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This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
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Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers Serve it at room temperature, with warm pita bread and raw or cooked vegetables The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
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Enjoy this low-carb and paleo-friendly version of jambalaya without missing out on any of the flavor!
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This veggie-packed slow cooker gumbo is healthier than the usual but oh-so-easy to throw together before a party.
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Get Anita's Slow Cooked Chili in Cheddar Bowls Recipe from Food Network