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Mushrooms make a meaty quesadilla filling If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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Still great after all these years! Chex® party mix has been a party staple for 50 years.
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Sliced Maple Honey Turkey makes a great sandwich on whole wheat bread with mayo and cranberry sauce.
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Canned yams and cranberries bake under a layer of mini-marshmallows in this sweet potato casserole.
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Use up those cans of veggies and beans and cook up a soup so delicious that you could call it magic! This lovely tomato-based vegetable soup takes only 30 minutes to prepare.
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Easy Chicken Pot Pie.
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This falafel cobb salad made with avocado, feta cheese, eggs, and bacon is a Mediterranean-inspired version of the traditional American salad.
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This is a fast and filling vegan smoothie with a deep pink color and a rich, creamy texture.
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Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.
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To accompany his wood-roasted beef short ribs, leg of lamb and chorizo, Marcelo Betancourt serves a simple salsa, called criolla, which he makes by marinating tomatoes, onions, and bell peppers overnight in lemon juice and olive oil.
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Get Mixed Seafood Paella with Sausage and Pink Beans Recipe from Food Network