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Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.
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This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Seared Sea Scallops with Sauteed Wild Mushrooms, Fresh Herb Salad, and Roasted Garlic Beurre Blanc Recipe from Food Network
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Get Braised Short Ribs Recipe from Food Network
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This easy recipe for braised white beans with chard has canned cannellini beans, onion, garlic, Swiss chard, and parsley.
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Excellent lobster pasta . . . lobster lovers that love Italian dig in! Perfect for Valentines Day!
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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Add some Greek flavors to your lentil salad with feta cheese, red onion, fresh tomatoes, and oregano.