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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.
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Served on rye bread, this ham and cheese sandwich gets its unusual, spicy kick from a green chile pepper.
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A mixture of soy sauce, brown sugar, and garlic powder serves as marinade and sauce for these chicken wings.
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Whip up Chef John's spicy tuna rice bowl in a flash for a meal that's as easy as it is comforting and delicious.
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Get Breakfast Ricotta with Berries & Maple Syrup Recipe from Food Network
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Traditional with a kick: This is one of Ingrid Hoffmann's favorite versions of the casserole as a holiday staple.
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This is a very thick, flavorful chili with lamb, tomatoes, and black beans that will keep you feeling satisfied for a long time.
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Marjoram, zucchini, and Manchego cheese pack this frittata with flavor.
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A simple, quick soup recipe made from carrot, celery, and onion with just a hint of tarragon. Makes an excellent first course!
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Make simmered black-eyed peas with tomatoes, traditionally served with pink rice, as a Southern side dish at Passover. With a simple collection of ingredients...
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Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken If you’re painting the sauce onto cooking meat, thin it out with water to about a one-to-one ratio, which will keep the sugars from burning too quickly over the fire Serve the full-strength stuff alongside the finished meat.
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Get Yogurt Yogurt Recipe from Food Network
Ingredients: yogurt, milk, half and half