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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried black-eyed peas and sausage combine in this slow cooker soup with carrots, oregano, and garlic powder.
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Acorn squash stuffed with sausage, wild rice, and cranberries is the perfect autumn dinner that the family will be requesting year-round.
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This African twist on a southern favorite has collard greens slowly simmered with peanut butter and flounder fillets.
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Get Roasted Pepper and Eggplant Marinara Recipe from Food Network
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This recipes is quick to fix using leftovers from previous days of cooking. My son and husband 'fought' each other for the last of this dish the first time I made it. It tastes that good.
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Wedges of onion and colorful bell pepper sauteed with chicken and mushrooms make this Mexican dish a true standout.
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Get Garlic and Oregano Marinated Chicken with Roasted Pepper and Black Olive Relish with Saffron-Tomato Rice Recipe from Food Network
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Get Lime Leaf Chicken Salad with Lime Aioli, Crunchy Lime Topping On Charred Tomato-Brown Rice Pilaf Recipe from Food Network
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Get Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad Recipe from Food Network
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This hearty WINTER VEGETABLE SOUP (made with beef broth) is busy with many standard and some Asian vegetables. Use fresh vegetables whenever possible. Canned...