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cooking.nytimes.com
This recipe for embutido, a festive Filipino meatloaf featuring ingredients that appeared in the Philippines during the American occupation, is adapted from Emma Phojanakong She often prepares it as a stuffing for chicken; inspired by that, this recipe features a simple citrus-and-soy-spiked chicken sauce to go alongside Serve it with watercress and steamed white rice, but it also makes great next-day sandwiches.
cooking.nytimes.com
This update on a workaday sandwich takes time and work, it’s true But the result, Julia Reed says, is the best old-fashioned tuna salad sandwich you’ve ever had in your life You’ll need one pound of yellowfin tuna, which you’ll poach with aromatics, cool and then mix with a few chopped peppers, fennel seed, onion and herbs
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Chicken, tortellini and egg noodle soup with carrots, yellow squash, zucchini, mushrooms, and bell pepper.
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Every Irish household has their own version of this famous dish-so here's mine. I like to add chunky pieces of parsnip for a little sweetness, and fresh rosemary gives it a distinct flavour and aroma. If you use a tougher cut of meat, you can leave it to simmer longer before adding the potatoes. Fantastic on a cold, blustery day-served with a pint of the black stuff, of course!
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This zucchini soup recipe takes advantage of your garden's bounty, using carrots, potatoes, basil, rosemary, and dill for a fresh-tasting bowl. Then, a little Cheddar, just because!
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Get Orecchiette with Turkey Sausage and Broccoli Rabe Recipe from Food Network
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Kids' eyes will light when they see this baked cauliflower volcano, a comforting vegetable gratin side dish full of creamy, cheesy goodness.
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Get Zucchini Noodle Salad Recipe from Food Network
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A lemon-mint yogurt brings refreshing flavor to Chef John's red lentil soup that's so satisfying, it doesn't need meat.
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This satisfying dish fuses the classic Latin combination of rice and beans with the sausages and bread-crumb topping of cassoulet, the much-loved French casserole.
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This is an excellent dish that my mother makes. It has lots of vegetables in a thick Creole sauce. If you wish, you may also put sliced cheddar cheese on top before baking.
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The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.