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Chicken breast is cooked with rotini pasta and cheddar cheese soup in this comfort food casserole that the kids will love.
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Peas, pineapple, pecans, and lime juice are tossed together for a tangy new twist on pea salad. It is quick and easy and ready in less than an hour.
Ingredients: peas, pecans, pineapple, lime juice
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Recipe for Olive Oil Vanilla Ice Cream, as seen in the October 2008 issue of 'O, The Oprah Magazine.'
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Oxtail is cooked to perfection with carrots, celery, and potatoes in this rich and hearty slow cooker stew.
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Get Heirloom Tomato Salsa Recipe from Food Network
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In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened with bread crumbs to form a paste. He drizzles on a curry vinaigrette for a final, fragrant touch.
cooking.nytimes.com
This quickly made, exceedingly delicious recipe is a springtime celebration of peas: snow peas, sugar-snap peas and garden peas, all freshly shucked (Of course, you can use only one kind, if you prefer.) A touch of pancetta adds a salty umami to the peas' sweetness Good ham or thick-sliced bacon also work, and, for a vegetarian version, you can use roughly chopped green olives
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Red pepper flakes give these tasty turkey sandwiches a little zip.
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Get Creamy Spring Peas With Pancetta Recipe from Food Network
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This is very easy recipe with basmati rice and green peas. It is very mild and fragrant. The word 'matar' means green peas in Urdu.
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A quick and veggie-filled salad, perfect for lunch.