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cooking.nytimes.com
This recipe is by Trish Hall and takes 13 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end But I don’t hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
www.allrecipes.com
This satisfying paleo lasagna, loaded with sweet potato, ground beef, eggplant, zucchini, mushrooms, and marinara sauce, is baked for 1 hour.
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This savory rice dish is dotted with sweet golden raisins for a light fruity flavor.
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This rich baked fajita is composed of black beans, pinto beans, tortillas, and cheese between layers of sauteed chicken and vegetables.
www.simplyrecipes.com
Classic Louisiana Cajun dirty rice, a rice pilaf made with the holy trinity of onions, celery, and peppers, and ground pork and chicken livers.
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I tried for years to make a cheese steak as good as the takeout sub shops of southeastern Massachusetts. I think this is about as close as you can come at home. Freezing the steak the day before makes it easy to cut into very thin slices.
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Rice is mixed with fresh spinach and dill then topped with feta cheese, sumac, pine nuts, and lemon in this delicious Greek-inspired recipe.
www.delish.com
These are almost too scary to eat...almost. Top these phyllo cups of sweetened ricotta with an espresso bean (for the body) and chocolate sprinkles (for the legs) to create edible spiders.
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These tasty garbanzo bean burgers are quick, healthy and cheap. Served with either a nice green salad or a bun with salsa or mayo, they make a nice main meal or party snack.
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Cooked rice and sausage are baked with picante sauce, sour cream, and cheese in this filling casserole.
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This robust rice is the perfect side dish to serve with any meat, or with vegetables. Long-grain white rice is baked with beef broth, French onion soup, butter, Worcestershire sauce, and basil.