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This recipe is by Melissa Clark and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dinner doesn't get much simpler than this: Boil some rice and toss it with pesto, yogurt, and rotisserie chicken from the supermarket. Leftover cooked chicken or turkey will work just fine, too.
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A soup of ground beef and stewed tomatoes simmered with onions, carrots, potatoes and celery in beef bouillon seasoned with thyme, bay leaf, and basil.
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Get Straw & Hay with Gorgonzola Recipe from Food Network
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Make your own instant soup mix with non-fat dry milk, chicken boullion granules, seasonings and thickening agents.
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Toss quinoa with Kalamata olives, feta cheese, tomatoes, and basil for a Greek quinoa salad ideally suited to potlucks, picnics, and barbeques.
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Get Chickpea Crust Pizza Recipe from Food Network
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Get Marinated Olives Recipe from Food Network
Ingredients: olives, lemon, rosemary, thyme, basil
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Frozen mixed vegetables and stew beef are cooked in a slow cooker with bouillon cubes, crushed tomatoes and potatoes in this easy meal.
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Tom Kha Gai is a tradition Thai soup containing a spicy coconut broth simmered with chicken, vegetables, and fresh basil.
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These roasted squash blossoms, stuffed with rainbow chard, basil, and chevre, make a light summer dish that's ready in under one hour.
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This is great as a party appetizer or a full meal. Tasty, full of flavor and good for you. The crunchy crust is what I really like! You can play with the veggie toppings and cheeses for a great meal that is fast and delicious! Our favorite quick meal!