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Curried butternut squash with a dollop of lime cream is a nice way to keep warm on those cold autumn nights.
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This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com.
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Get General Tso's Cauliflower Recipe from Food Network
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Tomatoes and peppers are simmered with tomatoes and tuna. I had this at a tapas bar in Spain way back and was able to figure out how to mimic it. It's an easy way to clean out the fridge and pantry. And, perfect for a low carb diet. I was introduced to this as a tapa. But you could always pair it with a salad or other veggie side dish for dinner.
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This is America's favorite comfort food--tender macaroni, rich and cheesy sauce and a crisp crumb topping.
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This is an awesome French dressing! It's great with soft greens like spinach. This salad dressing will keep for weeks but it never lasts that long in my house.
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A rack of lamb is seared, and encrusted with Dijon mustard and garlic and rosemary flavored bread crumbs. Then it is roasted to your desired doneness.
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The elements of classic Stroganoff - beefy flavour, mushrooms and creamy sauce, served on a bed of noodles - appear in this veggie recipe.
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I found a recipe for fried chicken in a cookbook and I added my favorite spices to make it more flavorful.
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Pork shoulder slow-cooked Asian style with soy sauce, ginger, and star anise.
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Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen.
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This seven-layer salad takes some inspiration from the salads they sell at Boots (pasta shells and julienned carrots) and some inspiration from my grandmother (curry powder and brown sugar). This makes a really refreshing, flavorful salad that I simply love and that my friends request at barbeques!