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Creamy layers of sliced celery root and squash with a crunchy nut topping.
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This is more of a technique rather than a recipe in a sense. You can make this with any of your favorite chili recipes ... beef, white bean turkey or black bean...
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Quinoa with Chicken and Lentils Recipe from Food Network
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This is an easy to make departure from your traditional chili. This recipe calls for pepperoni, mushrooms and a jar of prepared spaghetti sauce. Every time I make this for others, I am always asked for the recipe.
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Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes.
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Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils They also cook quickly, and you want them on the al dente side for this salad That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth
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Chef John's recipe for the classic French dish coq au vin calls for chicken thighs, bacon, and a good amount of red wine.
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Get Smoky Pork Posole Recipe from Food Network
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Get Penne with Butternut Squash Recipe from Food Network
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The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after.