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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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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.
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Get Rosemary and Garlic Veal Chops with Grilled Mushroom Relish and Grilled Artichokes Recipe from Food Network
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Get Chick and Egg Cupcake Recipe from Food Network
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Here's an unquestionably delicious dish: chicken breasts wrapped with prosciutto are roasted on top of a savory assortment of seasoned vegetables.
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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