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Great Northern beans are simmered with chicken, onion, and jalapeno pepper in a slow cooker for a warm and spicy chili perfect for weeknights or game days.
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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This recipe is by William L. Hamilton and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Browned short ribs are simmered for about 2 hours with onions, pineapple, honey, and chili sauce. Vinegar could be added for a sweet-and-sour variation.
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Layers of chicken, mushroom sauce, Cheddar, ricotta, Parmesan, and noodles form a cheesy, creamy lasagna with no need for the customary tomato.
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: potatoes, corn, butter, garlic, parsley
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Quick and easy pancakes that are mixed in your blender! Perfect for those mornings when you have to get breakfast on the table but don't have the time to make anything complicated.
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This is a very simple and easy recipe that takes no time at all. Creamy and delicious.
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Golden chicken simmers to tenderness in a heavenly sauce flavored with lemon and asparagus - doesn't it sound delish?  And it's ready in just 20 minutes.
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Strawberry margarita mix and lime zest make this cake as refreshing as the cocktail. Served straight from the fridge, it's the perfect summer treat.