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A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
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Onions and peppers are sauteed, then simmered with quinoa and tomatoes to make a delicious whole grain side dish. This colorful quinoa dish is easy to cook, and my toddler loves it!
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Rotisserie chicken joins udon noodles in a creamy sauce in this quick main dish.
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This Jamaican-inspired one-pot meal features goat meat and potatoes cooked in a flavorful curry with spicy chile, curry powder, and garlic.
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Sesame sauce bathes layers of chicken, cucumber and noodles in this satisfying main-course salad. Assemble the salad just before serving, or the cucumbers will release liquid, turn limp and make the sauce watery.
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Black 'beluga' lentils cook up for a tender, melt-in-you-mouth soup in Chef John's recipe for black lentil soup.
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Warm your belly with this traditional Mexican pozole featuring pork, green chiles, hominy, and a rich blend of spices.
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These are the prettiest peppers you'll ever make.
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Swap Mom's spaghetti for this easy dish made with Morningstar Farms® Meal Starters Sausage Style Recipe Crumbles.
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This recipe is by Craig Claiborne And Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The classic Cheddar cheese and broccoli combo served in quinoa.
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This easy recipe for deliciously creamy polenta makes a great side, appetizer, or base for a hearty stew.