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Stuffed green bell peppers filled with ground beef, rice, and mozzarella cheese are easy to prepare for a weeknight meal.
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The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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This classic casserole with green beans, French-fried onions, and mushroom soup is even better with sharp Cheddar cheese.
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Custard the way it should be—creamy, smooth, and a cinch to make.
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This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
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Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
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Chef John's pastry cream with vanilla bean paste is perfect in Napoleons, pies, tarts, or cakes.
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Bacon, navy beans, molasses, brown sugar, and mustard are the key ingredients in this simple, inexpensive side dish.
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A creamy combination of black and white glutinous rice is topped off with coconut cream in this traditional Thai dessert.
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This punch recipe is the perfect summer wine cocktail: muddled blackberries, lime juice, vodka, and rosé.
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This recipe is by Steven Stern. Tell us what you think of it at The New York Times - Dining - Food.