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This is a hearty and colorful milk-based chowder with bell peppers, canned corn, and Monterey Jack cheese.
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Baked pork chops stuffed with Gouda cheese and crispy bacon are a crowd-pleasing decadent dinner perfect to make when it is too rainy to grill.
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This pork roast is moist and flavorful thanks to an overnight soak in a maple syrup brine.
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Breaded, baked chicken wings are tossed with a spicy honey sauce in this crunchy appetizer.
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In Brazil, cooks make feijoada the national dish of stewed, smoked meats, and black beans with dried beef called carne seca. Beef jerky is a clever approximation.
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This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!
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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
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Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the...
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Zucchini noodles, or zoodles, are cooked in a tasty marinara sauce filled with ground turkey breast, green bell pepper, and baby spinach.
cooking.nytimes.com
This recipe is by Marian Burros and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh gazpacho is an easy way to load up on vegetables on a hot summer day. Chill in refrigerator before serving for best results.
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Get Caliente Colada Recipe from Food Network