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Tangy, buttery shrimp that despite the name are not cooked on a barbecue, or with barbecue sauce.
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This recipe is a great way to use up leftover Thanksgiving turkey and has a creamy sauce made with leeks, carrots, and celery.
cooking.nytimes.com
This recipe is by Jane Sigal and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Quick, colorful and oh so tasty, this pasta salad gets its distinctive flavor from ready-made Asian-style salad dressing. Lightly blanched broccoli and snow peas along with red pepper and red onions add to the fun.
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Soaked in a brine made from beer and water, the chicken is then rubbed with a homemade spice mixture, and cooked over hot coals and hickory or mesquite chips. The rub is made from cumin, curry powder, chili powder, paprika, and cayenne pepper.
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Smothered in sauce and stuffed with mozzarella cheese, these slow cooker turkey meatballs are the perfect addition to pasta or a sub sandwich.
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Get Mushroom Risotto with Peas Recipe from Food Network
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Ground turkey makes a tasty rolled meatloaf with Italian flavors and a surprise filling of cheese and spinach.
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Get Cheese Souffle Recipe from Food Network
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Garlic and lemon invigorate the familiar pairing of succulent roasted rack of lamb and mint in an intense marinade that infuses the meat overnight.
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This delicious Korean dish is fun to say and fun to make! Customize this rice-based dish with whatever protein you prefer, such as an egg, meat, or tofu.
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Get Chicken Salad with Apples and Grapes Recipe from Food Network