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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Inspired by Marcella Hazan's "Fusilli with Creamy Zucchni and Basil Sauce" and then modified beyond recognition.
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This recipe is by Alice Hart and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes
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This summery vegetable combo is the perfect quick side dish to prepare before you head over to the big cookout!
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Shredded rotisserie chicken and sherry lend this classic potpie a rich, comforting flavor.
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A baked tuna casserole layered with crushed potato chips, canned tuna, green peas, mushroom soup, and American cheese. A perfect family dish for a cool fall night!
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Quinoa is tossed with steamed vegetables in a light vinaigrette in this quick and easy recipe for quinoa salad.
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Get Shrimp and Snow Pea Salad Recipe from Food Network
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Hoppin' John! A classic Southern dish to celebrate New Year's. The black-eyed peas are for good fortune in the coming year.