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This recipe makes four generous pasties, enough for a very proper lunch. Prepared, whole wheat pastry dough is cut into squares and heaped with a hearty, cooked filling of onions, carrots, diced potatoes, turnips, mushrooms and Cheddar cheese. The pastries are folded into triangles, sealed and baked until golden brown.
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This vegetarian tomato and basil tart is a feast and can be served for breakfast, lunch, or dinner with just a salad or some bread.
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With a dark chocolate crust and peppermint candies, this holiday-themed cheesecake recipe is easy to make and deliciously festive.
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Tuna gets jazzed up with jalepenos and a tangy lemon mayonnaise in this fun summer pasta salad. Serve over a bed of fresh iceburg lettuce. Use more or less jalapenos to suit your taste.
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This souped-up casserole features chicken, corn and rice, mixed with Pace® Chunky Salsa and Campbell's® Condensed Cream of Chicken Soup that is baked until hot and bubbly and topped with a Mexican cheese blend.
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This Asian-inspired hummus recipe swaps in edamame beans and toasted sesame oil for the traditional garbanzo beans and tahini.
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Get Saffron Garlic New Potatoes Recipe from Food Network
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Tuna salad gets an extra boost of flavor and texture with the addition of garbanzo beans and quinoa. Toss with olive oil and cilantro for a fresh salad.
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Get Quercyan Apple Cake Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Coconut curry rice with corn and black-eyed peas is quick to prepare thanks to the frozen corn and canned peas used in the recipe.
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Green beans are simmered with a spicy beef and tomato sauce in this recipe.