Search Results (10,881 found)
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Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
Carrots, red and green bell peppers, mushrooms and mozzarella are baked with spicy sliced sausage and pasta in a rich tomato base.
Ingredients:
penne, olive oil, onion, mushrooms, carrots, red bell pepper, green bell pepper, cloves, basil, tomato puree, chicken sausage, italian parsley, mozzarella cheese
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Get BBQ Chicken Potpie With Cornbread Crust Recipe from Food Network
Get BBQ Chicken Potpie With Cornbread Crust Recipe from Food Network
Ingredients:
olive oil, butter, onion, green chilies, garlic, cumin seeds, coriander, vinegar, chicken, brown sugar, chocolate, chili sauce, chicken broth, cornbread, eggs, milk
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Get Rabbit Fricassee: Fricase de Conejo Recipe from Food Network
Get Rabbit Fricassee: Fricase de Conejo Recipe from Food Network
Ingredients:
olive oil, rabbit, spanish onion, green pepper, cloves, paprika, bay leaves, oregano, tomatoes, dry sherry, chicken stock, potatoes, capers, cherries, peas, parsley
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Get Sweet and Sour Couscous-Stuffed Peppers Recipe from Food Network
Get Sweet and Sour Couscous-Stuffed Peppers Recipe from Food Network
Ingredients:
carrots, celery, shallot, olive oil, beef, tomato paste, parsley dill, golden raisins, red wine vinegar, green bell peppers, wheat couscous, asiago cheese
cooking.nytimes.com
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Kay Rentschler and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
bacon, yellow onion, yukon gold, bay leaf, salt, black pepper, green cabbage, heavy cream, butter, bread crumbs, garlic, dijon mustard, parsley, cheese
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Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.
Grab your slow cooker and the ingredients for this wonderful chili and you have a party in the making. Everything goes into the cooker and emerges two hours later as vegetarian chili.
Ingredients:
black bean, kidney beans, garbanzo beans, baked beans, tomatoes, kernel corn, onion, green bell pepper, celery, cloves, chili powder, parsley, oregano, basil
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Trish Hall and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
cannellini beans, rib celery, leek green, bay leaf, black peppercorns, salt, cloves, olive oil, garlic, plum tomatoes, tomatoes, pasta, celery, pecorino cheese
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Get Cioppino Recipe from Food Network
Get Cioppino Recipe from Food Network
Ingredients:
olive oil, onion, green bell pepper, garlic, bay leaves, oregano, white wine, water, clam juice, tomatoes, fish, mussels, shrimp, littleneck clams, parsley
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Get Creamy Broccoli Fennel Slaw Recipe from Food Network
Get Creamy Broccoli Fennel Slaw Recipe from Food Network
Ingredients:
greek yogurt, mayonnaise, fennel fronds, tarragon, honey, dijon mustard, apple cider vinegar, almonds, broccoli, green cabbage, cabbage, fennel bulb, carrot, sweet onion
cooking.nytimes.com
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
If thereâs such a thing as boomer cuisine, it can be found in the pages of âThe Silver Palate Cookbookâ by Sheila Lukins and Julee Rosso With its chirpy tone and âMoosewoodâ-in-the-city illustrations, the book, published in time for Motherâs Day in 1982, gave millions of home cooks who hadnât mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
Ingredients:
olive oil, red wine vinegar, prunes, green olives, capers, bay leaves, garlic, oregano, salt, pepper, chickens, dry white wine, brown sugar, parsley
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Get Fish Tacos with Corn Salsa Recipe from Food Network
Get Fish Tacos with Corn Salsa Recipe from Food Network
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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
Ingredients:
onion, cloves, eggplant, zucchini, yellow squash, green bell peppers, bell pepper, red bell pepper, plum tomato, olive oil, bay leaf, parsley, thyme