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This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.
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Barbecue sauce fires up the beefy flavor for these large and in-charge burgers.
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Slow-cooked chicken with a zesty orange juice, spice, and habanero jerk marinade.
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This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
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A fall cocktail in homage to the first Thanksgiving made with brandy, apple juice, and sparkling wine.
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Note: If storing overnight, top bread with lettuce first, then dressing (to keep sandwich from getting soggy).
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Get Lamb and Rice Stuffed Peppers Recipe from Food Network
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These sandwiches are a simple, but impressive, combination of flavors and textures--apple, peanut butter, cinnamon--perfect for after-school snacking or a quick lunch. Great with a glass of cold milk!
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This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This sour apple salad is both nutritious and delicious - it contains fruit, vegetables and seeds. You can use any type of dressing and lettuce in this recipe.
cooking.nytimes.com
This recipe is by Tara Parker-Pope and takes About 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Grilled chicken is tossed with apple, candied walnuts, and blue cheese in raspberry vinaigrette to deliver a sweet topping to a large plate of salad greens.