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This recipe is by Joanna Pruess and takes 1 hour, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Cumin, coriander, paprika, chili powder and turmeric are mixed into olive oil to give a great potato side dish for any meal.
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This is a gorgeous chicken dish with sun-dried tomatoes, spinach, and mushrooms. It is so wonderful when served with garlic mashed potatoes. It tastes fantastic!
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This great summer salad uses bottled dressing, but poultry seasoning and dried oregano are sprinkled in to give it a really interesting flavor. It works nicely with the romaine, green onion, cucumber, celery, and grated carrot salad combo.
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Slow-cooked pork chops simmer in a fragrant sauce of chicken broth, garlic, olive oil, and seasonings.
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Get Cucumber Feta Salad Recipe from Food Network
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Chicken is coated with pesto and layered in a cheesy spaghetti squash bake in this creative twist on baked pasta that your family will love.
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Recipe for Roasted Pepper and Goat Cheese Empanadas, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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Get Zucchini Pickled Noodles Recipe from Food Network
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Give your hamburgers a Greek-inspired twist by adding goat cheese, feta cheese, and oregano to your ground beef or ground lamb. Serve with a tangy yogurt sauce.
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This creamy butternut squash soup with two sources of protein - chicken and quinoa - makes a filling, comforting soup perfect for Fall.