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cooking.nytimes.com
Stuffing flatbread with feta and herbs adds great flavor and an herbal, creamy surprise if you don’t know what’s in them Feel free to use this recipe as a jumping off point for your own stuffings The honeyed, whole-wheat-flecked dough works especially well with strong flavors like olives, capers, anchovies and other cheeses
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This twist on traditional green rice is made with brown rice, poblano chiles, corn, and onion and is a great side dish with fish or meat.
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Do you love the favors of the classic Cobb salad, but want a more flexible or party friendly presentation? Then you will love this sandwich. It combines chicken, avocado, bacon, and blue cheese into a fabulous sandwich, perfect for party platters or picnics.
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This recipe provides a meat-free version of Asian-style lettuce wraps using rice to fill romaine lettuce leaves.
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If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.
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This recipe for a hearty ham white bean soup calls for carrots, celery, onion, bay leaves and mustard powder.
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One of my summer staples, zucchini boats have a tendency to disappear when I bring a dish to a cookout. Great when paired with a burger and an ice cold beer...
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Garlic and prosciutto are quickly fried together and tossed with spinach and basil leaves for a great summertime salad.
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Any cut of roast can be used for this. It cooks for 8 to 10 hours with baby carrots, onions, herbs, and condensed cream of mushroom soup.
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Enjoy this Couscous Mix Up recipe with ingredients and easy step-by-step directions from Chowhound.
Ingredients: onion, sausage, corn, parsley, eggs, butter
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Rub seasoned butter onto the skin of a roasting chicken, stuff some vegetables and lemon inside, and give it a quick, hot roast before reducing the oven temperature. You'll get the best of both worlds, a crisp brown skin and moist, juicy meat.