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cooking.nytimes.com
This recipe is by Molly O'Neill and takes 2 hours 45 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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Curry Potato Soup with cauliflower, turmeric, Yukon Gold potatoes, bell peppers, onions, carrots, corn, and summer squash.
cooking.nytimes.com
Collard greens don’t have the cachet of popular greens like black kale and rainbow chard This is probably because collards have a stronger flavor and tougher leaf than many other greens They do stand up to longer cooking, but they don’t require it
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Chicken and rice are at the heart of this hearty comfort-food casserole using fat-free cream of chicken soup and light sour cream to help control the calories.
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Get Maple-Glazed Pork Chops with Pumpkin Polenta Recipe from Food Network
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Easy Southern classic, with chicken, sausage, ham, and shrimp.
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Get Kale and Cheese Tamales Recipe from Food Network
www.delish.com
Two types of pepper, sweet red bell and fiery jalapeno, conspire to give this rib-sticking soup a mild kick.
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Here's a tasty alternative to mashed potatoes that's super easy to prepare. You'll get a whole lot of flavor without all of the guilt. And, it's ready to serve in about 20 minutes.
www.allrecipes.com
Tender and juicy pork is made healthier with added vegetables and less sugar in the form of mesquite sauce. Perfect for sandwiches!
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A simple nourishing soup made with plenty of chicken and rice.