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Inspired by depression-era pasta and peas, Chef John's penne pasta with peas and prosciutto is frugal and delicious!
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Meatballs, pasta, and cheese are a marriage made in heaven especially when they come together in this Instant Pot(R) soup.
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Quinoa jambalaya with kielbasa, sweet peppers, and sweet onion and plenty of spice is a hearty, gluten-free meal.
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White beans, jack cheese and chicken with traditional chili herbs and spices combine to prove that white definitely doesn't mean bland.
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Chicken breasts and Great Northern beans are simmered with green chiles and served with sour cream for a creamy white chili perfect for a cold night.
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Cauliflower and Cheddar cheese create a gluten-free, keto-friendly crust to hold chicken breast, bacon, and vegetables in the style of a pot pie.
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A slow-cooker can be a life saver on a busy day. Simply toss slow-cooked beef and veggies with cream cheese and cooked fettuccine and dinner's on the table.
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Sweet, spicy, and utterly irresistible, our hoisin-glazed chicken goes great with brown rice and sautéed garlicky greens, such as broccoli rabe or spinach.
cooking.nytimes.com
This recipe is by Frank Bruni and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a creamy and thick vegan brown gravy using vegetable broth, tamari, soy milk, and nutritional yeast.
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This authentic Mexican pork stew with guajillo and ancho chile peppers is full of smoky, complex flavor.
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Tamago Sushi is a thin egg omelet on a base of sushi rice. It is tied together (in a very simple knot) with a nori strip. It is also called Tamago Nigiri Sushi...
Ingredients: eggs, sugar, mirin, dashi, sushi rice, nori