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One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infused oil (or using regular olive oil and mincing a clove of garlic into it) and then by adding peas from the freezer.
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
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Get Pesto Pea Salad Recipe from Food Network
Ingredients: peas, pignolis, baby spinach, pesto
cooking.nytimes.com
Think of this dish as red curry noodles, version 2.0 By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version Once you have all the ingredients at the ready, the dish comes together quickly
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Get Turkey Biscuit Pie Recipe from Food Network
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Get Texas Caviar Recipe from Food Network
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Get Spring Vegetable Salad with Horseradish and Lemon Vinaigrette Recipe from Food Network
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Ground chicken, chorizo, peas and raisins are topped with sausage, hard-cooked eggs and cheese, rolled into a loaf, and baked.
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This creamy, dreamy, bacon-y mac kicks Kraft to the curb.
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A delicious traditional English breakfast dish using smoked white fish, rice and eggs. It is based on the Indian dish Khichri and comes from the days of the Raj.
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.