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A no-cook version of artichoke dip is quick and easy to prepare with a food processor. Combine a sweet onion, canned artichoke hearts, spinach, and sour cream for a creamy and flavorful dip.
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Nothing beats a warm bowl of chowder, especially when it's chock full of ham, potatoes, and vegetables.
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Use frozen peas, shredded Cheddar cheese, and cooked bacon to make a quick and tasty pea salad that is perfect for summertime eating.
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Get Red Wine-Braised Short Ribs Recipe from Food Network
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Spinach, mushrooms, and celery pack a nutritious punch in this light golden soup made without cream but just as rich and satisfying.
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Get Potato Hash Recipe from Food Network
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Roasted root vegetables seasoned with thyme and rosemary are a colorful and hearty addition to the autumn dinner table.
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Recipe for Orange-Curry Roasted Vegetables, as seen in the January 2008 issue of 'O, The Oprah Magazine.'
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Recipe courtesy of Stephanie Izard, winner of Top Chef, Season 4.
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Lazy golumpki, a Polish soup of simmered cabbage and ground beef, is an easier version of stuffed cabbage in the form of soup.
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This versatile vegan bean salad uses black beans, garbanzo beans, edamame, and corn, creating a protein-packed salad for lunch or dinner.
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Hard-cook egg yolks go in the dressing, while the egg whites are mixed with macaroni, onion, carrot, and celery in this macaroni salad.