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cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Every Thanksgiving I give these pie treats out to friends and neighbors as thankful gifts! Everyone always complements me on the taste, and many didn't even realize...
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Get Minestrone Soup Recipe from Food Network
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Get Anita's Slow Cooked Chili in Cheddar Bowls Recipe from Food Network
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A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!
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This salad has crunchy green beans and creamy blue cheese and is full of flavor.
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Enjoy this light salad that showcases creamy garbanzo beans, crisp radishes and cucumbers, and salty feta cheese.
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In this recipe from reader Robert Estep of East Haddam, Connecticut, sage-infused olive oil complements the beans and sausage, and the fried leaves make the crunchy breadcrumb topping even crunchier.
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Get Steamed Pumpkin Puddings with Tennessee Rum Hard Sauce and Pumpkin Seed Brittle Recipe from Food Network
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Rich yeast dough filled with cinnamon-sugar, pecans, and currants creates a pastry that looks like a schnecken, or snail.
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The combination of chocolate and pistachio in these checkered cookies is irresistible.