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You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips.
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No need to head to the local coffee shop for your next chai tea latte – we've got the perfect solution with our homemade, sweet & spicy Honey Chai Tea Latte.
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Poultry seasoning is the special secret spice that gives a flavor twist to comforting home-style pork chops simmered in rich onion gravy.
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This recipe is by Bryan Miller and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This simplified version of the classic Mexican soup calls for storebought tortilla chips and employs the use of the broiler to char the chiles.
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Turnips are simmered in a spicy tomato-based sauce with Indian spices then coarsely mashed in this easy vegetarian and vegan side dish.
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In this minestrone recipe all of the vegetables and red kidney beans are pureed smooth, and the pasta is added during the last few minutes of cooking. Serve with freshly grated Romano cheese. Completely vegetarian.
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This recipe for hearty mushroom and barley soup has been handed down through generations.
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Bosc pears, watercress, and cucumbers are folded into a bowl of quinoa, and then napped with a sensational dressing whipped up with diced Kumquats, olive oil, cilantro, and lemon juice.
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A recipe for a vegetarian version of the popular stir-fried Thai noodle dish.
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Chopped fresh tomatoes, green bell pepper and zucchini are cooked in a broth of onion soup mix with browned ground beef and cooked macaroni noodles.
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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.