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This recipe is by Amanda Hesser and takes 2 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.
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Get Lemon Grass Parfait with Warm Pineapple Salsa Recipe from Food Network
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.
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Gussy up your next bourbon-based cocktail with these fragrant bitters.
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Artichoke hearts, garbanzo beans, green peas, and cheese bring an Italian flavor to an easy, quick pasta salad.
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With gooey, cheesy croutons, this recipe is the perfect combo of French onion and tomato soups. 
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Everyone's favorite cheesy macaroni dish is made especially good with cream of mushroom soup and crunchy French fried onions.
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Get Chocolate Coconut Truffles Recipe from Food Network
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Get Egyptian Lentils and Rice (Koushry) Recipe from Food Network
Ingredients: lentils, water, salt, butter, rice, onion, olive oil
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Peter Berley serves this stew with Parmesan toasts, which he makes by brushing baguette slices with olive oil, sprinkling on freshly grated Parmesan cheese, then baking in a 375 degree F oven for 5 minutes, or until the cheese is golden brown.