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This imaginative barley and pine nut side dish will bring tasty excitement to your table!
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Kielbasa sausage is slowly simmered with a sauce that's not to sweet, not too sour.
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This is a mouthwatering tender roast with vegetables and a great gravy. It slow-cooks for hours, so you can be straightening up the house while it simmers.
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This recipe is by Craig Claiborne And Pierre Franey and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the way my friend Christine Picasso prepares artichokes Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
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A lightly seasoned oil and lemon juice dressing perfectly accents the flavors of this salad made with barley, shrimp, and red and green bell peppers.
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Salami, mushrooms, tomatoes, and artichoke hearts are baked in this cheesy egg dish perfect for brunch or a light lunch.
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I had heard of Green Pepper Kimchi, but have never seen nor tasted it. Intrigued, I had the dish described in detail, then set about creating it. This is the...
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Get Hearty Sirloin Chili Recipe from Food Network
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This great variation of the traditional green bean casserole is topped with French fried onions and Cheddar cheese.
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A flavorful stock is the key to successful vegetarian cooking. Carrots, celery, onion, scallions, garlic, parsley, thyme and bay leaf are combined to create 2 quarts of this versatile stock.
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Long-grain rice absorbs a broth of pureed green chiles, cilantro, and tomatillos, giving you a flavor-packed yet easy green rice side dish.