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Savory lamb meat and vegetables simmer for hours with split peas to create a thick and very flavorful stew.
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This recipe is by Marian Burros and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This makes the best shrimp! Remove from skewers and serve on a bed of pasta with sauce for a great meal.
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A tray of these tangy, cheesy vegetarian stuffed mushrooms is sure to be a hit!
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Tired of the same old garden salad? Mix it up with these delicious vegetables instead.
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Canned chickpeas help you create this delicious, restaurant-quality, falafel dish in just 30 minutes.
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This delightful wasabi dressing has a nice balance of sweet and savory with an extra kick coming from a generous portion of wasabi. Serve as a salad dressing, marinade, or dip.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Sweetened condensed milk, baking chocolate, and butter are all you need for this decadent dessert topping. Serve it with vanilla ice cream or whatever your heart desires.
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This sweet and smoky barbecue sauce is the perfect gift for die-hard winter grillers. Refrigerate it for up to two weeks. Recipe By: Grace Parisi Servings: Makes about 1 cup
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This Alfredo is made with half-and-half, whole milk and egg yolks -- oh, yes, and Parmesan cheese.
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Classic, easy and delicious homemade Thanksgiving cranberry sauce! Here's how to make cranberry sauce from scratch. It's so EASY! Perfect with turkey.
Ingredients: sugar, water, cranberries