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cooking.nytimes.com
This is a thick, hearty Tuscan-inspired potage with farro and beans Red, kidney, pinto or borlotti beans (or a blend) most resemble the beans used in Tuscany The farro and beans are soaked together, then cooked with aromatics, tomatoes and pancetta
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As pretty as it is delicious!
Ingredients: dough, eggs, monterey jack, bacon, garnish
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Chopped pecans give this blend of tuna, cream cheese and onion a light crunch. I love this appetizer with veggies, crackers, and veggies.
Ingredients: cream cheese, tuna, pecans, onion
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Mojito's made cool and easy. Very nice on a hot summer night!!
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These rich, moist, and spiced muffins require only a box of spice cake mix, a can of pumpkin puree, and cinnamon chips.
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Quick cobbler with canned peaches -- ready in less than an hour.
Ingredients: sugar, butter, flour, milk, peaches
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Ground beef is cooked in pizza sauce, then spooned onto buns and topped with cheese. My mom used to make these when it was going to be a busy night. Now I make them for my daughters busy nights.
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Curry powder adds a new flavor to your zucchini soup thanks to this quick and easy recipe idea.
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A combination of cranberry, pineapple, and orange juices mixed with lemon-lime soda makes a refreshing, fizzy drink kids will love.