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Get Squash and Chickpea Moroccan Stew Recipe from Food Network
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This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
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A marinated chicken is stuffed with lemongrass and bay leaves and roasted until juicy in this Lechon Manok recipe from the Philippines.
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Chewy, buttery, whole-grain kamut slow-cooked with blue cheese, mushrooms, and onions.
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Crumbled cornbread and biscuits are baked with chicken broth, celery and onions, with a hint of sage. This recipe is best made with cornbread that's not sweet.
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Baby carrots baked with onions, honey and spices.
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In this healthy version of the popular Thai dish, khao man gai, boiled chicken is served over aromatic rice with a spicy, pungent sauce.
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This recipe is by Jacques Pepin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Baked pumpkin seeds coated in ranch dressing mix are a tasty treat during the Halloween season.
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Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!
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Get Red Wine Pot Roast with Honey and Thyme Recipe from Food Network
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!