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www.allrecipes.com
This summer salad with lentils, tomatoes, cucumber, onion, and balsamic vinegar is a quick and easy vegan dish you can serve hot or cold.
www.allrecipes.com
This is my favorite chicken and wild rice soup. It is a basic recipe that can be easily customized to suite your tastes. The seasoning packet from the wild rice blend gives the soup wonderful flavor.
cooking.nytimes.com
Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff)
www.allrecipes.com
Sirloin beef tips simmer for hours until tender with mushroom soup and fresh mushrooms for a simple yet savory dish to serve over wide egg noodles.
cooking.nytimes.com
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
www.allrecipes.com
These broiled chicken breasts are flavored with a delicious blend of spices--they pair well with many vegetable side dishes.
www.allrecipes.com
Toss zucchini, tomatoes, and peppers from the garden with cheese and seasonings, and you have a quick main or side dish bursting with the flavors of the season!
www.chowhound.com
This recipe is a favorite in my family! Both husband and son crave for it! You'll have to prep all the ingredients first, because it is pretty quick to cook...
www.chowhound.com
Ayesha Curry lends us her unique recipe for Brussels Sprouts that includes roasted pears and cranberries.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Because the best part of tomato soup is dunking a buttery grilled cheese into the bowl.
www.simplyrecipes.com
Middle Eastern Fattoush is a fresh and zesty salad made with crispy pita chips, fresh vegetables, and a tangy dressing. It only takes 30 minutes to make and is perfect for hot summer days.