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Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal.
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An extraordinary banana muffin made healthier with additional bananas and less sugar.
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Yogurt, Dijon mustard and tongue tickling jalapenos mix it up with tomatoes, onion and garlic to make a zingy sauce for a chilled pasta salad.
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In the North of Ireland, locals treat themselves to this enormous breakfast on the weekends. The fried breads make it unique. Soda bread and potato farls are cooked in reserved bacon fat making them golden and crispy. Served alongside Irish bacon, sausage, black pudding, tomato and egg - you won't need to eat again for the rest of the day!
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A gently spiced marinade sets the stage for skewered chicken and mushrooms garnished with diced tomato and green onion. Sure to be a summertime favorite, hot off the grill.
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This layered appetizer spread has shrimp, cocktail sauce, green pepper, green onions, tomatoes and mozzarella cheese. Great for a family get together. Serve with assorted crackers.
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This is my own version of a basic spinach dip. It's a mild, creamy mixture with the gentle crunch of water chestnuts, and it's perfect for potlucks.
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This piquant, creamy chicken is a surprising combination of ranch dressing, bacon bits, teriyaki sauce and Cheddar cheese. The recipe is easily expanded to feed a crowd.
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Sauteed shrimp scampi is served over spiralized broccoli noodles in this quick keto-friendly weeknight recipe.
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This loaded breakfast skillet with potatoes, bacon, onions, eggs, and Cheddar cheese makes a hearty and delicious breakfast or brunch dish.
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The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
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White, wild and brown rice baked in a savory broth with mushrooms, broccoli, bell pepper, carrots and onion.