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This is a simple recipe for a wonderful rich cabbage soup.
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Lamb and okra are simmered in a fragrant, and spicy tomato-based broth. It's a Yemeni version of bamieh or okra stew.
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This is a hearty combo of protein-packed beans and pasta. And the little pasta shells don't have to be cooked separately — just be sure to use tiny shells...
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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A simple pesto is spread on Italian bread slices and layered with roma tomatoes and cheese, then broiled.
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Sausage, lasagna noodles, and spinach are simmered with tomatoes and ricotta cheese in this quick and easy skillet lasagna.
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Crackers, deli turkey, and cheese are packed and ready to be assembled during lunch.
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This recipe is by David Tanis and takes About 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This delicious salad boasts a colorful lettuce mixture topped with cranberries, sunflower seeds, plum tomatoes and avocado, all liberally coated with raspberry walnut vinaigrette.
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Ready-made spaghetti sauce is simmered with savory corned beef to make a thick, hearty topping for spaghetti cooked in bouillon.