Search Results (1,076 found)
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This recipe is by Daniel Patterson and takes About 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The flavors of ratatouille, including tomatoes, zucchini, and yellow squash, shine out in a hearty baked main dish made with spicy sausage and covered with Cheddar cheese. Scoop the savory mixture onto sliced French bread.
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In this stuffed peppers recipe, the Trinidadian-style filling is made with coconut milk, black-eyed peas, squash, and rice for a hearty vegetarian main dish.
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Your dinner guests won't miss the beef once they taste this extravagantly seasoned turkey and veggie chili.
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This can be a great appetizer. Starter served with a great salad or a side to a nice bowl of soup or stew. To me a nice pork stew or a simple potato soup would...
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Get Beer Marinated Chicken with Pumpkin Puree and Yogurt Rice Recipe from Food Network
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Vegetables roasted in the oven turn sweet and intense. The soy-garlic dressing accentuates the flavor.
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Recipe for Warm Roasted Winter Vegetable Salad, as seen in the January 2007 issue of 'O, The Oprah Magazine.'
cooking.nytimes.com
This recipe is by William Norwich and takes 1 hour 15 minutes, plus 4 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: pumpkin, sugar, eggs, egg yolks, milk
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Use this bacon dressing to make greens or any roasted vegetable instantly taste so much better.
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With loads of roasted vegetables, bacon, and cheese, this pasta strikes the perfect balance of healthy and delicious.