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Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers.
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Delicious and not so sweet. Good to the last bowl!!
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Portobello mushroom caps are wrapped with turkey bacon, and cooked in a hot oven, then placed on buns with horseradish sauce, lettuce and tomato.
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Get Catalonian Fire Roasted Lamb Rack Recipe from Food Network
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This comfort food recipe will bring back memories of mom's home cooking and family time around the dinner table. For the ultimate in nostalgia, be sure to serve with a generous spoonful of fluffy mashed potatoes.
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The rich and nutty taste of toasted pine nuts combine beautifully with sauteed bits of ham, fresh basil, chopped tomatoes, and Parmesan cheese. Toss this savory mixture with warm pasta, then dress with oil and vinegar for a very special dish.
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This soup with red lentils, bulgur wheat, and rice has dynamic flavors and a lovely mild heat.
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This traditional Turkish soup with red lentils, bulgur wheat, and dried mint is wonderful and easy to make. Garnish with lemon slices and fresh mint leaves.
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Get Steak and Mushroom Hash with a Sunny-Side Up Egg Recipe from Food Network
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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Bulgur makes a hearty base for a salad. Here, it's tossed with corn kernels, tomato, red onion, and a bit of hot pepper, dressed with lime vinaigrette, and then topped with slices of sautéed chicken breast for the ideal light meal.
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This recipe is by William L. Hamilton. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vodka, plum, cranberry juice