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A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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The ingredient list was provided by inmetric in this topic: http://chowhound.chow.com/topics/651204 It sounded so good I made some myself. inmetric, if you post...
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Avocado, black beans, corn, salsa - this fantastic dip has it all! Prepare a batch, and wow your friends at the next party.
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You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!
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This pasta salad is a perfect vehicle for leftover ham. Cheddar cheese, peas, celery, and pimento give this pasta salad a nice color and flavorful dimension.
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Get Zarda Bar-B-Q Creeper Beans Recipe from Food Network
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These quick chicken fajitas will please the whole family any night of the week.
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You won't miss the pasta.
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Breakfast eggs at home can become a bore and although extremely simple can be difficult to master. This is an extremely easy, tasty change from the usual weekend...
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Get Classic Potato Salad Recipe from Food Network
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Celery and carrot flavor the stock of this pureed potato soup made with a can of evaporated milk. Serve garnished with chopped chives.