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This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
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Quinoa is toasted with sweet onion until nutty and browned, then simmered with zucchini, mushrooms, celery, baby spinach and garbanzo beans for a vegetarian delight.
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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
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Salmon coated with your favorite barbecue sauce is grilled and served with colorful grilled skewers of pineapple, peach, red bell peppers, and mangos.
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Bursting with summer veggies, you won't feel guilty eating all of these quesadillas by yourself.
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This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.
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Chicken and corn chowder is thickened with cornstarch and Cheddar cheese for a warm and comforting soup.
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A tomato based, ground beef goulash with lots of fresh veggies and savory spices.
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Pair ground beef patties with peppers, onions, mushrooms, and a tasty pan sauce in this weeknight-ready recipe.
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Sharp, creamy blue cheese wrapped inside juicy burgers and topped with grilled mushrooms and onions make for a perfect summer dinner.
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This is a Middle Eastern version of traditional cabbage rolls stuffed with rice, almonds, sultanas, and spices and served with yogurt sauce.