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Chicken, potatoes, mushrooms, and green peas combine in this creamy and comforting stew that's just like mom would make on a chilly day.
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This salad has a definite sweetness about it. A bit of sugar is added to the dressing and sweet pickles are tossed in with the peas, onions, celery, eggs and cheese. Makes six generous servings.
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Taco-seasoned ground beef simmers in a creamy, spicy sauce for topping tortilla chips with shredded lettuce, chopped tomato and onion.
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This turkey is roasted with ancho chile peppers, toasted pumpkin seeds, and apples. My Salvadorian mother-in-law taught me this recipe, and it's become our family's favorite. I want everyone to enjoy it like we do!
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Crunchy cabbage slaw with apples, peppers, and carrots.
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A colorful pasta salad, packed with veggies, makes a wonderful side at any BBQ. This batch serves a crowd.
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Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
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Get Chiles Poblanos Rellenos Recipe from Food Network
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Get Mushroom and Leek Bread Pudding Recipe from Food Network
cooking.nytimes.com
Farro is chewier than Italian rice and doesn’t release starch when it’s cooked, so there’s no need to stir it the way you’d stir a risotto This hearty dish has a rich, earthy flavor Although it takes about twice as long as a risotto to cook, it doesn’t require tending.
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Get Mushroom and Leek Bread Pudding Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.