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This recipe is by Marian Burros and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve with scrambled eggs for a filling breakfast.
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Shake up your dinner routine.
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This warm minestrone soup is nicely spiced with jalapeno peppers for a hearty Italian-inspired soup for those cold winter nights.
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Spicy puttanesca sauce with capers, anchovies, tuna, tomatoes, and cayenne pepper is served over hot, cooked spaghetti--a new family favorite!
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Get Slow-Cooker Ropa Vieja Recipe from Food Network
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A fresh selection of veggies and spices blend in our Chicken Casserole. It's a chicken recipe that will leave you full--and extremely satisfied.
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Get Ground Beef Empanadas (Picadillo) Recipe from Food Network
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A simple but richly-flavored chicken and vegetable soup inspired by Mexican recipes needs time to simmer, but the taste is worth it. It's great served with warm corn tortillas, Spanish rice, and refried beans.
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Get DiPasquale's Arancini Recipe from Food Network
cooking.nytimes.com
This is an intriguingly sweet winter squash soup, based on a recipe by Ghillie Basan from her wonderful book, “Classic Turkish Cooking.” The sweetness comes from the squash itself and the allspice and cinnamon, with the addition of only a teaspoon of honey or sugar The sour and spicy yogurt and chile garnish make a great flavor contrast
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This cheesy casserole has moist chunks of fish in a rich white sauce and is a great way to use up leftover mashed potatoes.