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This recipe is by Sara Dickerman and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This cheap and very easy Pakistani meal is usually eaten with Basmati rice, tossed salad, and hot pickles. It is relatively quick to make, and tastes even better the second day.
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This is the veggie burger supreme - the easiest and MOST ECONOMICAL burger of all. A single medium-sized eggplant (together with the usual trimmings) feeds a family of 6.
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This easy spinach salad with crunchy almonds and pomegranate seeds will have even the veggie-haters reaching for seconds.
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These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
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Are you craving a mouthwatering bowl of homemade soup?  Try this smart recipe that uses vegetable juice and beef broth to give you a flavorful beef vegetable soup that's ready just about an hour.
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Sweet potato hash browns with bacon are a nice alternative to traditional hash browns and fit into the paleo diet.
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A seasoned up pasta salad using spaghetti noodles.
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Pork chops are baked in a Panasonic CIO, smothered with a creamy mushroom sauce, and served over rice in this savory weeknight dinner recipe.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
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A gorgeous, healthy, and very tasty beet soup that's so simple to make. Beets and sauteed onions and garlic simmer in beef broth before being finished with a swirl of cream.
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Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.