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cooking.nytimes.com
I’ve substituted cooked quinoa here for rice You can use either regular or royal red quinoa for this dish As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than five minutes.
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Get Pickled Mushrooms Recipe from Food Network
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This simple pot pie is a great way to use turkey leftovers and eat your veggies at the same time! Cream of mushroom soup may be used instead of golden mushroom soup in the filling.
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Get Sauerkraut Recipe from Food Network
Ingredients: cabbage, carrots, salt, mustard seed
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This healthier version of sugar cookie icing uses low-fat milk and leaves out the corn syrup, however it stills dries hard and shiny with bright colors.
cooking.nytimes.com
This recipe is by Marian Burros and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use up those cans of veggies and beans and cook up a soup so delicious that you could call it magic! This lovely tomato-based vegetable soup takes only 30 minutes to prepare.
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Easy Chicken Pot Pie.
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Get Filet Mignon Parcels Recipe from Food Network
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Get Veal Marsala Recipe from Food Network
cooking.nytimes.com
This is the best use for Israeli couscous that I’ve found Make a delicious vegetable stew, then cook the couscous in the stew If you are making this ahead, wait until half an hour before you wish to serve, reheat the stew and then cook the couscous in the stew