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This hearty dip made with plenty of beans, ground turkey, and the perfect balance of seasoning will be an instant hit during football season.
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Simmered in a silky tomato-based sauce, these delicate lamb meatballs have sweet prune centers.
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This recipe is by Joanna Pruess and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken, potatoes, mushrooms, and green peas combine in this creamy and comforting stew that's just like mom would make on a chilly day.
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This is a great recipe for a slightly sweet, tender pot roast made with apple cider and onion soup mix.
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Spinach, mushrooms, feta, and Swiss cheeses fill this moist veggie quiche with flavor. Add sausage if you like. The recipe is easily doubled.
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My grandfather is Polish, and his mother taught my grandmother how to make these delicious perogies. Serve plain, or with butter, sour cream, bacon, etc.
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This combination of beef and vegetables is a hearty sure-fire hit!
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Chicken tacos in soup form! This easy slow cooker soup combines chicken, green chiles, and tomatoes with peppers and onions in a creamy, mushroom soup-based sauce.
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Tiny meatball subs with red sauce and mozzarella cheese are perfect for entertaining.
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My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
cooking.nytimes.com
This Liberian peanut soup, recipe courtesy of Helene Cooper, should satisfy peanut butter lovers, as well as anyone who wants a thick, rich, meaty dish.