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This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A twist on the original shepherd's pie using ground turkey in place of beef.
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"I learned to cook Indian food from Julie Sahni, the former chef and teacher who wrote the seminal Classic Indian Cooking in 1980," says Grace Parisi.
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If you like cottage pie, why not try this deconstructed soup version? Made in the Instant Pot(R), this hearty and delicious soup is ready in about 1 hour.
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Get 18th Century recipes for Onion Pie and French Canadian Pea Soup Recipe from Food Network
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Get Cauliflower Fried Rice Recipe from Food Network
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Convenient and economical, this dish combines chicken with vegetables and noodles in a cream sauce, snug under a Monterey jack cheese and bread topping.
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This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner.
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Give the traditional minestrone soup a green twist by leaving out the tomatoes and adding green beans, peas, and parsley for a fresh Italian-inspired soup.
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A savory stew made with 'good luck' black-eyed peas, ham hocks and shredded napa cabbage gets a kick from cayenne pepper and Cajun seasoning to make a terrific New Year's Day dish.
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Get Paella Rice Salad Recipe from Food Network
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A tasty seafood dish you must try!