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This vegan taco soup made in a slow cooker features a medley of beans, corn, and vegetables that will please even the pickiest eater.
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Get Spicy Chicken-Tortilla Chip Casserole Recipe from Food Network
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I'll eat anything in a wrap. One day, I had some leftover thai and a sh**load of raw flour tortillas in my fridge. It was so good, I decided to throw it into...
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This braised pork chops and fennel recipe requires only one pan, and the braising liquid turns into a delicious sauce perfect for sopping up with crusty bread.
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Get Easy Chicken-Mushroom Quesadillas Recipe from Food Network
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Get Crown Roast of Lamb with Mint and Green Onion Pesto Recipe from Food Network
cooking.nytimes.com
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika A variation on a traditional Flemish carbonnade, it’s rich and homey but still lively, with a ruddy color from the paprika The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft
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These zesty ham croquettes are packed with leftover ham, dried onions, garlic, bread crumbs, and Cheddar cheese, lightly breaded and fried.
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This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy...
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Creamy, cheesy Ham and Cheese Pasta Bake - with parmesan, mozzarella, and ham. This cheesy pasta is comfort food at it's best and a delicious weeknight meal.
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This recipe is by David Firestone And Susan Brenna and takes 2 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.