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This breakfast casserole is adaptable to whatever ingredients you have on hand—cheese, veggies, meats—and can be assembled the night before and baked in the morning. Or eaten for dinner—your choice!
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Get "Belge-Ette" De Veau Recipe from Food Network
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Cauliflower and spinach are simmered in a curry-flavored tomato broth for a warm and fragrant dish. Serve with roti breads for a complete meal.
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Get Paella Recipe from Food Network
cooking.nytimes.com
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture
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These mini ham and cranberry sandwiches are big on holiday flavors!
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Chicken salad all grown up looks gooood (and makes for amazing leftovers).
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Chickpeas are simmered in a fragrantly spiced curry sauce mixture and garnished with fresh cilantro.
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Get Wild Rice Stuffed Cabbage Recipe from Food Network
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Get Collard Greens Gratin Recipe from Food Network
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Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.