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Eggs poached in a mildly spicy tomato sauce and served with pita bread are a popular Middle Eastern breakfast.
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This recipe makes four generous pasties, enough for a very proper lunch. Prepared, whole wheat pastry dough is cut into squares and heaped with a hearty, cooked filling of onions, carrots, diced potatoes, turnips, mushrooms and Cheddar cheese. The pastries are folded into triangles, sealed and baked until golden brown.
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This creamy soup will inspire a new appreciation for broccoli with it's taste and aroma.
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Get Eggs in Purgatory with Sausage Recipe from Food Network
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This recipe is by William Norwich and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A great chicken curry salad recipe for potlucks or picnics. Chicken, curry powder, onion, raisins, apple, and cilantro. Mayo optional.
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Country-style milk gravy from a mix is added to vegetables simmered in chicken broth in this soup with Mexican-style processed cheese and green chiles.
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Pale ale adds great flavor to this hearty chicken soup made with enchilada sauce, black beans, and fresh cilantro in the slow cooker.
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These glazed carrots, from Karen and Quinn Hatfield of the Los Angeles restaurant Odys and Penelope, are caramelized and sweetened from a quick hot turn on the grill, then tossed in a salty dressing of soy sauce, balsamic vinegar, garlic and ginger Turning the carrots often and moving them around on the grill keeps them from burning And if your carrots are burning but aren't yet cooked through, transfer them to a baking sheet and finish cooking in a 400-degree oven.
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Cubed leftover chicken, wild rice, pimentos, green beans, and water chestnuts flavor this easy breezy casserole.
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Get Simple Bolognese Recipe from Food Network
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Enjoy the dining out experience at home with this restaurant-inspired recipe.