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Eduard Frauneder and Wolfgang Ban pickle ramps for this dish, but cipollini are easier to find and work nicely as well. They keep for several weeks in the refrigerator and are delicious as a garnish for meat or cocktails.
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Wonderful, warming comfort food, this thick split-pea soap is great with fresh crusty bread.
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This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.
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This creamy cream tuna casserole uses potatoes instead of noodles but is just as comforting as the classic. Buttery crackers make a deliciously crisp topping.
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Breakfast fried rice, made with eggs, bacon, and onion, will provide a hearty breakfast on a weekend morning.
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This twist on jasmine rice makes a full-flavored side dish.
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Cool and crunchy lettuce and pea salad is a great make-ahead for your holiday meal, and the kids will love it.
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Get Straw and Hay Pasta Recipe from Food Network
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The dressing makes the difference in this salad. Mayonnaise, a bit of milk, and a package of dry ranch salad dressing mix combine to make a delicious dressing for the tuna, peas, carrots, and cooked macaroni. Chill and serve to six.
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Ed didn't want me sharing his recipe, but here it is! You won't believe how simple it is - and its delicious!
Ingredients: peas, mushroom, hot pepper sauce
cooking.nytimes.com
This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: rice, mushrooms, butter, peas, salt
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Crab salad featuring a blend of crab, elbow macaroni, and Cheddar cheese is a party favorite.
Ingredients: sugar, crabmeat, cheddar cheese, peas