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cooking.nytimes.com
This is a classic Italian bean and pasta soup If you have already made a pot of beans using a pound of beans, and want to use it for this soup, just use half the beans but all of the broth as directed in Step 1.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Mermaid Refresher Recipe from Food Network
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Get Southern Driver Recipe from Food Network
www.allrecipes.com
A good all-around beverage (parties, lounging, whatever). I prefer Maker's Mark Whiskey for this, but if that's not your taste, I also recommend Crown Royal.
www.delish.com
Pita pockets are the perfect vessel for a breakfast sandwich. These are filled with eggs, spinach, and tomatoes.
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The name hints at all the colors in this marvelous coleslaw. Blue cheese is mixed into a creamy white dressing, while cherry tomatoes add bright red color to make this salad simply memorable.
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In this salad, cranberry sauce and pineapple chunks are stirred into a gelatin base and sprinkled with chopped nuts.
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Hot grilled shrimp and cherry tomatoes top this sesame-flavored salad.
www.simplyrecipes.com
Make-ahead ham and cheese breakfast casserole! Just bread, cheese, tomatoes, ham, eggs, and milk. Feeds a crowd.
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This is a recipe from one of our family cookbooks. Coconut and nuts can be added.
www.allrecipes.com
A prepared angel food cake becomes a sensational dessert when it is filled with a creamy chocolate pudding and garnished with tart red cherry pie filling.