Search Results (21,708 found)
cooking.nytimes.com
This recipe is by Trish Hall and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!
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These slow cooker baked beans and ham go with all your favorite foods and are ready just in time for dinner.
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Fun and filling, Sloppy Joes are the perfect solution for a speedy supper before driving the kids to practice or rehearsal. Moist, meaty and satisfying these tasty sandwiches will appeal to the kid in all of us.
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Whether you grill or broil these fajitas, they'll soon be a favorite with your family. Chopped fresh cilantro adds a special touch to the flavor blend.
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A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These slow-cooked pork shoulder chops pair well with Nebbiolos wine.
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Thai black rice and kidney beans give this vegan veggie burger a meaty texture; vital wheat gluten helps it keep its shape when cooked.
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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta.
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Peanuts, crumbled bacon and raisins, join broccoli florets in this tasty salad that is marinated overnight in a mayonnaise dressing.