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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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Get Oven Roasted Lamb Shanks with Roasted Tomatoes and Toasted Orzo Recipe from Food Network
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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Use your choice of red, green, orange, or yellow bell peppers to make these beautiful stuffed veggies filled with savory meat and rice. The recipe is easy to adjust to your taste.
cooking.nytimes.com
“I can only roast chicken the way I roast chicken,” the chef André Soltner told The Times’s Molly O’Neill in 1991 Mr Soltner, then the chef of the celebrated Lutece in Manhattan, was explaining a controversial step in his recipe for the bird, which results in marvelously juicy, flavorful meat
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Tender roasted cauliflower tossed in olive oil and garlic is topped with Parmesan and cheese and broiled until golden brown.
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Not unlike a Green Goddess dip, this sour-cream based mix taps dried herbs and minced onion for fresh, garden-y kick.
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Prepared using onion, cider vinegar, Dijon mustard, mayonnaise, lime zest, and honey, this tangy honey-mustard salad dressing is an easy, all-time family favorite.
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This is a great way to cook with less oil. A broiler heats from the top, so you need very little oil to prevent food from sticking to the cooking surface.
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Super yummy dish that can be prepared in advance, and tossed with hot oil just before the dinner is served. Originally submitted to ThanksgivingRecipe.com.
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Get Smoked Turkey Baked Chimichangas Recipe from Food Network