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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This rich and hearty vegan soup is made with carrots, potatoes and coconut milk and finished with bright lime juice and cilantro. The vibrant colors and flavors of this soup are sure to satisfy.
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Zucchini simmered with onion, tomatoes and yogurt in a fragrant mix of spices.
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Honey cake with a chocolate glaze is a traditional dessert to serve on Rosh Hashanah thought to help you have a sweet year.
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Frozen vegetables make this exotically spiced seafood dish a breeze to make!
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A white cake mix is livened up with mashed strawberries and strawberry-flavored gelatin, then baked in three 9-inch pans. It is then frosted with Strawberry Cream Cheese Frosting.
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These tasty shrimp tacos with tomatillo salsa and avocado are seasoned with chili and lime juice for a quick and easy dinner.
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Tres leches cake is a cake soaked in a sweet milk syrup and topped with whipped cream. It's really moist, delicious, and simple.
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Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired.
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Cannellini beans, or white kidney beans, are smaller than Great Northern beans and add just the right texture in this roasted chicken salad.
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Get Landmark Vineyard Harvest Risotto Recipe from Food Network
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This casserole is the tastiest chicken dish that I have ever tasted. The sweet potato adds an interesting addition to the chicken, alternatively butternut squash can be used in its place. Everyone I have ever cooked this casserole for has loved it! Serve with rice or mashed potato with fresh, crisp green vegetables.