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Get Shrimp Fajitas with Mushrooms and Corn Recipe from Food Network
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Get D'Abrigini Recipe from Food Network
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The haunting blend of spices in this dish will have you reaching for seconds.
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This recipe is by Joan Nathan and takes 5 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Roasted Chicken White Chili Recipe from Food Network
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Get White Chili Recipe from Food Network
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This chicken-stuffed dish requires a small amount of prep time for such fabulous family-favorite results!
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Get Slow-Cooker Moroccan Turkey Stew Recipe from Food Network
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A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.
cooking.nytimes.com
Harira, a savory Moroccan soup made with dried legumes — lentil, chickpeas, fava beans — is traditionally cooked with lamb or lamb broth, but this version is vegetarian Though it is typically eaten to break the fast during Ramadan, it is served throughout the rest of the year as well The soup tastes best the following day, when flavors have melded, but may thicken when refrigerated
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Get Cuban Picadillo Recipe from Food Network