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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
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Get Hungarian Hot Sausage and Lentil Stoup Recipe from Food Network
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Shredded slow-cooked pork shoulder is served in soft corn tortillas with shredded cabbage, onion, pico de gallo and topped with lime crema.
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Get Take-to-School Taco Bar Recipe from Food Network
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Get Roasted Pork Loin with Cider and Chunky Applesauce Recipe from Food Network
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Elevate the standard French dip to 'The Dipper.' Sliced roast beef is cooked together with mushrooms, hot peppers, onions, and Marsala wine, then piled into toasted buns topped with Swiss cheese.
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Black-eyed Pea Salsa with green chiles, onions, red bell pepper, served with jack cheese quesadillas
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Get Lettuce Wraps Recipe from Food Network
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These are dumplings that would make your mom proud! Lightly seasoned with parsley and onion, these are tender and lovely in chicken soup.
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Make this one-of-a kind berry soup using vanilla soymilk or orange juice instead of milk, if you're not a milk fan.