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Classic chili dogs with shredded cheese and sliced green onions are ready to eat in just minutes.
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Chuck roast is slow-cooked with Italian salad dressing mix and pickled peppers until it is tender enough to shred with a fork.
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This salad is perfect for picnics.
cooking.nytimes.com
Vegetables as seasonal as a maypole shape this risotto There is a bit of veal for those who desire a more substantial plate of food, but it’s optional For vegetarians, the broth does not have to be chicken
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Black-eyed peas simmered with ham hocks and seasoning for a true Southern craving!
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Most risotto recipes require standing at the stove and stirring the pot continuously; this simpler version lets the oven do all the work.
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Get Quinoa With Shiitakes and Snow Peas Recipe from Food Network
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When graham crackers are feeling a little too basic, try sandwiching toasted marshmallows and chocolate with flattened pieces of cookie dough.
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Peas, carrots and potatoes in a spicy red curry sauce are folded into wonton wrappers and fried until golden brown in this classic appetizer or side dish.
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A riff on the traditional potato salad recipe made with sour cream, peas, bacon, and fresh mint.
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This is a wonderful side dish to serve with your Asian-themed meal. So quick and easy to prepare.
cooking.nytimes.com
This recipe is by Dorie Greenspan and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.