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cooking.nytimes.com
This is nursery food absolutely, soft and creamy, salty-sweet It sits happily atop toast or biscuits, rice or waffles or noodles; in some households, it is wrapped within crepes: leftover turkey in gravy, essentially, with mushrooms and peas for heft And as such it is comforting to eat, in much the same way that burrowing into a nest on the couch to watch football or a three-hankie movie is comforting
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Feel like Spanish tonight? This paella recipe makes it easy with Zatarain's yellow rice, shrimp, smoked sausage, onion and peas. If you want to give it a little more South Louisiana flavor, use andouille sausage.
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Get Snap Pea and Cucumber Salad Recipe from Food Network
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Hash brown potatoes cooked with peas and corn, then wrapped in a tortilla and smothered in processed cheese and tomatoes. Garnish with sour cream, salsa, lettuce and tomato, or any of your favorite toppings
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Get Crab Salad Napoleons with Fresh Pasta Recipe from Food Network
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Pickles seem to work wonders for this simple salad. Sweet pickles are mixed in with the peas and other salad ingredients, and pickle juice is mixed into the dressing.
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Get Pork Schnitzel with Cheesy Potatoes Recipe from Food Network
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Get Split Pea Soup with Ham Hocks Recipe from Food Network
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Get Hummus Recipe from Food Network
cooking.nytimes.com
Here is a simple and gorgeous main dish that both celebrates spring and tastes like it The perfect meal for a long, lazy afternoon or a Sunday evening Boneless shoulder of lamb is ideal because you can smear the interior with garlic and mint
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Romaine salad with grilled chicken, dried cranberries, and sesame seeds tossed in a poppy seed dressing gets a little extra zing from crushed wasabi peas.