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This recipe is by Maura Egan and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cucumber and baby carrots tossed with lime juice, chili powder, salt, and cayenne pepper make a quick and light afternoon snack.
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Here's a hearty stew to feed a hungry crowd--it features a colorful array of beans simmering with sausage and chicken broth that slow cooks for hours, leaving you free to enjoy the day.
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Potatoes, celery, carrots, corn, peas and green beans make appearances in this cheesy chowder.
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Starting with stew meat, onion, celery, and carrot, this recipe yields a beef, mushroom, and barley soup sure to become a family favorite.
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Get Beet-Carrot-Apple Juice Recipe from Food Network
Ingredients: beets, smith apple, carrots, seeds
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Save time by using turkey sausage instead of making mini turkey meatballs from scratch.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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Jacob's cattle beans are striking in appearance: white with dark red speckles. Their meaty, creamy texture makes them great here. Pinto beans are a fine substitute.
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Whole wheat muffins packed with carrots, applesauce, and orange zest offer very little guilt and lots of flavor.
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Broccoli and cheese, of course, but also potatoes, celery, and carrots fill this soup with hearty goodness.
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Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup.