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cooking.nytimes.com
This recipe is by Barbara Kafka and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
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Oatmeal chia seed cookies made with coconut oil and applesauce are a vegan version of oatmeal cookies that make a hearty snack!
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Browned ground beef, zucchini, and onions are simmered with tomatoes and seasoned rice for this easy one-pot meal topped with grated cheese.
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Even people who usually don't like coleslaw will enjoy this version full of dried cranberries and toasted almonds in a sweet honey-Dijon mustard dressing.
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Tender pork and black beans stew all day in your slow cooker. Just combine the ingredients, set the cooker to low, and 8 to 10 hours later enjoy a rich and delicious chili.
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Get Instant Pot Black Bean Soup Recipe from Food Network
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Canned clams and evaporated milk are added to a roux in this thick chowder with potatoes and dried thyme.
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A mixture of ground chicken, three cheeses, cloves, onion, eggs and seasoning makes for great golden fried chicken balls!
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The addition of coffee granules and dried cherries places these triple chocolate cookies onto a whole new level.
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A sweet and creamy tuna salad with crabmeat, chopped egg, pickle relish and onion. Seasoned with dill weed and yellow mustard. Great on crackers or to use as a sandwich filling.
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A spicy dish that doesn’t mask the fresh flavor of the shrimp.