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This Cajun-inspired dish practically makes itself. Just dump the ingredients in the slow cooker, toss in the shrimp a few minutes before serving and voila! Dinner is served.
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Get Grilled Zucchini and Squash with Brown Sugar-Bourbon Pumpkin Seeds Recipe from Food Network
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Get Slow-Cooker Corned Beef and Cabbage Recipe from Food Network
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This delicate and brothy clam chowder soaks into the toast — an elegant and light-handed way of adding tender — rather than floury, thick and pasty — body to the soup Removing each clam as soon as it pops open during the steaming is a small effort with enormous yield: there's not one bite of pencil-eraser toughness throughout!
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Use Mexican-style stewed tomatoes for extra flavor and rotisserie-roasted chicken for extra ease in this chicken and black bean chili recipe.
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This recipe, an adaptation from “The Hakka Cookbook” by Linda Lau Anusasananan, came to The Times by way of Mark Bittman in 2013 The Hakka people are sometimes thought of as the Jews of China, because they’re dispersed all over the place But the Hakkas cannot even point to an original homeland: you can find them everywhere
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Get Rainbow Cookies Recipe from Food Network
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This recipe calls for using the peels of the shrimp to make the rich and fragrant broth base of the soup, a purée rich with fennel and leeks and dotted with tiny plump morsels of shrimp.
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This cheesy green bean and tuna casserole makes a full meal with plenty of vegetables, and red pepper flakes add a kick of spice.
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Get Breakfast Macaroni and Cheese with Sausage and Hash Browns Recipe from Food Network
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Sweet potatoes, mango, black beans, and cilantro are featured in this flavorful stew from South America.
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Asian rice noodles work well in this dish, too. Cook according to package directions.