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Using pre-cooked meatballs and fresh cheese tortellini allows you to assemble a quick and hearty soup sure to keep you warm in winter.
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Red and green bell peppers, red potatoes, corn and kielbasa swim in a creamy base in this easy, thick chowder.
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Proof there's nothing cauliflower can't do.
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The key to this quick pickle recipe is the variety of ingredients, not just cutting down on the sugar. Only 24 hours in the refrigerator, and they're ready for snacking. Pucker up!
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These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish.
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Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick.
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Dried split peas and smoked sausages are combined in this slow cooker soup with carrots, potatoes, oregano and garlic powder. Allow 5 hours cooking time.
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Like a little pineapple and orange flavor in your chicken salad, try this recipe, which also features bell pepper, mushroom, and olives.
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Caribbean-inspired lentils are spiced with ginger, curry powder, and a chile pepper for a side dish that will keep you warm!
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Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
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This recipe is by Moira Hodgson and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.