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This recipe is by Molly O'Neill and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cook ground beef bulgogi-style in brown sugar, soy sauce, and garlic and serve over sesame buns with quick-pickled cucumber and red onion for a Korean twist on Sloppy Joes.
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This one-pot dinner practically cooks itself with just a bit of stirring on your part. All you do is brown the sausage and add the chicken, tomato sauce, and the rest of the ingredients, and cook until done.
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Creamy -check; Pasta -check; vegetables -check. This recipe has everything it needs to be a new family favorite.
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Chicken breasts and Great Northern beans are simmered with green chiles and served with sour cream for a creamy white chili perfect for a cold night.
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Here's a three-bean salad with fresh veggies tossed in a red wine vinaigrette with herbs and seasonings. Prep time is quick, then chill before serving. With a loaf of crusty bread, this salad is a meal in itself. Instead of sunflower seeds, you can top with slivered almonds or shredded cheese.
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Quinoa, corn, beans, and cilantro are tossed in a spicy chile dressing creating a Mexican-inspired salad perfect for lunch or dinner.
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Get Chocolate Covered Marshmallow Cookies Recipe from Food Network
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Chicken breasts are baked on a bed of fresh carrots, bell peppers, and celery in this light yet satisfying meal.
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Get Caesar Salad with Pancetta Recipe from Food Network