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This creamy tomato basil soup is hearty enough to be a meal on its own.
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This soup with red lentils, bulgur wheat, and rice has dynamic flavors and a lovely mild heat.
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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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This recipe is by Pierre Franey and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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“Deviling” an egg usually refers to seasoning the cooked yolk with mustard or anything else that is spicy but not necessarily hot Then you add your favored flavorings If I had to pick a favorite, it would be the deviled egg with shrimp
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This recipe is by Daniel Patterson and takes 7 hours 40 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Home cooked comfort food of potatoes, carrots, smoked sausage, and cabbage, all simmered in beer. It's a one-pot meal that past generations always enjoyed.
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Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.
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Roasted cabbage, seasoned with garlic powder, red pepper flakes, and salt, is a quick and easy side dish for weeknight dinners.
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Fry up some bacon and pair it with avocado and sprouts to make this delicious, quick-and-easy sandwich that's perfect as a midnight-snack.
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This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect...
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Ground lamb meat and seasonings combine to make delicious grilled patties!