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This make-ahead vindaloo recipe is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items.
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Chef John's simple recipe for Cornish pasties is filled with skirt steak, onion, potatoes, and turnips.
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This is a quintessential summer dish with corn, beans and chicken in a tangy coconut-curry sauce.
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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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Very rich and filling, this cheesy almond and rice casserole is great for potlucks and family gatherings.
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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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Get Baltimore Beef Bad Boy Recipe from Food Network
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Get Spicy Muffin Tin Tacos Recipe from Food Network
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Chicken and corn chowder is thickened with cornstarch and Cheddar cheese for a warm and comforting soup.