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This beefy and beany taco soup is rich with melted cheese.
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A roast chicken so classic you'll want to make any day of the week.
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Lightly beaten eggs are gently stirred into a flavorful chicken broth that includes parsley and onion flakes. The resulting soup is light, creamy, and delicately seasoned.
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Grated zucchini and onion combined with buttermilk, Parmesan cheese and biscuit mix, and baked in a pie pan. Delicious as a side dish or for brunch.
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Tangy and salty pickled onions are delicious on your favorite sandwich or burgers.
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A traditional bistro dish of top-quality raw beef chopped and served with onion, capers, parsley, mustard, and egg yolk.
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Orzo, the ricelike pasta, is lightly flavored with lemon, then stirred into cooked sweet onion, zucchini, and yellow squash for a colorful side dish that's quick and light.
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Making perogies is a lot of work, so get their delicious flavor in a casserole instead. Lasagna noodles divide layers of cottage cheese, cheesy mashed potatoes, and bacon and onion.
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Rich and creamy spinach soup, with fresh or frozen spinach, onion, potatoes, broth, cream and sour cream. Serve hot or chilled.
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tostones are Patacones are Tachinos are Plantain Chips. In the end, it just depends if it’s a Dominican, Cuban, Colombian or Puerto Rican home serving what can...