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This recipe is by William Norwich and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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An easy slow cooker split pea soup recipe.
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Pork butt is marinated with apple juice overnight, coated with mustard and a sweet dry rub, and smoked slowly in this flavor-packed recipe.
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This dish turns sweet Italian sausage, onion, bell pepper, and tomato sauce into something the whole family will love.
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Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing.
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Red potatoes are coated with olive oil and a package of onion soup mix before roasting in a hot oven for one hour.
Ingredients: soup mix, potatoes, olive oil
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Carrots, onion, celery and broccoli cooked in chicken broth are pureed with milk in this straight forward creamy vegetable soup.
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Red grapes are the surprise ingredient in a sweet, tangy, and colorful coleslaw made with broccoli, spinach, and red onion.
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Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in about an hour.