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This colorful pasta salad features a medley of crunchy veggies! Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions. A sweetened mayonnaise and vinegar binds the salad.
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Here is an unusual interpretation of beef stew. It simmers in the oven with a topping of beef-flavored stuffing mix, so you can skip potatoes or other carbohydrates at this meal.
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Pressure cooker is king! This beef stew was made for us when we were just infants. Beef, carrots and potatoes taste like they simmered all day, but this is ready in about half an hour. To this day it reminds me of home.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
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Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.
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For a hash brown casserole as comforting as Grandma's, just combine everything in one dish, top with cornflakes, and pop it in the oven.
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Bailey Rae, a Nashville-based vegan food blogger, created this fall-themed veggie burger with acorn squash, dried cranberries, toasted pecans and oats You have to bake the squash and caramelize the onions, but once those steps are out of the way, it's an easy dish to put together.
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A cold mango and apple salad has a hint of spiciness from a balsamic vinaigrette dressing made with red pepper flakes.
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Rice is cooked with a mixture of sauteed vegetables and herbs to make a great and versatile side dish.
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The flavors of the broccoli and sweet potatoes compliment each other wonderfully in this recipe!
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This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.