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A silky garbanzo bean puree lends body to this vegan-friendly gravy.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
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Quick and easy, shrimp baked in a tomato sauce with onions, garlic, parsley, dill, and feta cheese.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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Home-made sausage flavored with sage, marjoram, brown sugar, a bit of red pepper and a dash of cloves.
cooking.nytimes.com
This recipe is by Ligaya Mishan and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pluma Moos is a traditional Mennonite festive fruit soup served warm as a side dish or dessert on Christmas eve and morning by many families in Canada. Traditionally dried fruit was used but this recipe calls for canned fruit.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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I call this Mexican at time, but I also serve this all the time. It is a great healthy salad with a light dressing. Great with just about Everything. Make...
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Get Grilled Chicken Salad with Chipotle Chile Dressing and Chile Lime Tortilla Crisps Recipe from Food Network