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Red potatoes, green beans, and red cabbage tossed with a fresh mustard dressing make for a tempting salad that feeds a crowd!
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Straight from Grandma's recipe box, this chicken casserole full of canned vegetables is easy to throw together on a weeknight and leftovers freeze well.
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This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.
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Throw your fish and veggies on the grill for on fleek flavor.
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Get Nathan's Chunky Chicken Quesadilla Recipe from Food Network
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Everything you love about cobb salad, with one amazing shortcut.
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This is a lentil soup that defies expectations of what lentil soup can be It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make The cooking is painless
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Get BBQ Burger with Pork Recipe from Food Network
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Boiled fingerling potatoes tossed with vermouth, red onions, parsley, and an herb vinaigrette.
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The much-beloved pasta e fagioli (pasta and beans), adorned here with sliced sausage, is truly a meal in itself. The soup has very little liquid and will thicken as it sits. If you'd like to thin it a bit, add a little more chicken broth or water.
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This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it's great with fresh tagliatelle or fettuccine, pappardelle, or other pasta.
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Get Spaghetti Carbonara Recipe from Food Network