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Zucchini, bell peppers, mushrooms, and onion are roasted in the oven before being layered between noodles, tomato sauce, and plenty of mozzarella and Parmesan cheese.
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This maque choux recipe is a classic Cajun version of succotash, brimming with fresh summer corn and vegetables.
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Using a slow cooker will create a delicious, authentic dish with very little hands-on time.
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No mayonnaise in this cabbage and carrot coleslaw recipe, just tons of flavor thanks to cilantro, parsley, citrus juice, and garlic.
cooking.nytimes.com
Vegan diners and people who can't tolerate dairy will enjoy this creamy, velvety version of macaroni and cheese -- without the dairy Julie Askew from Long Island set to work to develop this recipe when her picky son developed a dairy intolerance.
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This bread pudding made with smoked sausage, cheddar, parsley, and sweet pepper is assembled ahead of time, deepening the flavors overnight and ensuring easy baking the next day.
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This delicious turkey soup with green beans and sweet potato is a delicious way to use leftover turkey meat, and it's ready in less than an hour.
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This baked pasta dish combines sweet Italian sausage, tomatoes, eggplant, and kalamata olives.
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This white chicken chili recipe uses cannellini beans and diced chicken breasts in a chicken broth base.
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This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.