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A ham bone left over from a previous meal gets a second chance when simmered with lentils and vegetables to make a hearty soup in less than an hour.
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Made with French bread and fresh peaches, this rich and creamy bread pudding is topped with a warm rum-caramel sauce.
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These open-faced pastrami sandwiches are topped with bright condiments like braised red cabbage and green cabbage in sour-cream sauce.
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Get Sticky Onion Crunch Wings Recipe from Food Network
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a quick and pleasing punch is whipped together with 2 cans of punch, a bottle of lemon-lime soda and a tub of ice cream.
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Bread and raisins soaked in a butterscotch custard and baked. Serve warm or cold.
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This Greek-style lentil soup is quick and easy to prepare and uses simple ingredients that are popular during fasting times.
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A pressure cooker lets you make hearty lentil and split pea soup with just 30 minutes of cooking time.
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Get Baked Eggs with Curried Spinach Recipe from Food Network
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crostini with Mascarpone, Grilled Scallion, Tomato and Balsamic Glaze Recipe from Food Network