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This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
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Get Buffalo Chicken Lasagna (aka Buffalo "Dew-Sagna") Recipe from Food Network
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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Stuffed green peppers with rice and sausage in cheesy tomato sauce. Tomato soup is used instead of tomato sauce. Very, very good.
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Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or potluck.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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An unusual crunchy snack, black-eyed peas are soaked overnight, cooked with onion and jalapeno pepper, then deep fried and tossed with seasonings.
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Get Pasta with Pesto and Peas Recipe from Food Network
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This recipe is a great cold-weather comfort food--it is creamy, rich, and hearty.
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Get Chicken Thighs with Minty Peas Recipe from Food Network
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Get Quinoa, Peas, and Mint Tabbouleh Recipe from Food Network