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Small meatballs with a sour cream based sauce. Delicious over egg noodles, rice or just as an appetizer. A very flexible sauce, these ingredients can be modified to include whatever you have on hand in the kitchen.
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A great tasting appetizer. Use Creole-style mustard for the sauce if it is available.
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Curry powder adds extra kick to the classic stir-fry combo of rice, chicken, and vegetables.
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Chimichurri is a great way to incorporate fresh greens into any dish without sacrificing any flavor.
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White corn, green beans and Colby cheese are the stars of this flavorful casserole topped with a crunchy mixture of almonds and buttery round crackers. The recipe uses canned vegetables, but fresh may be substituted.
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This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As an added bonus -- you can make it all in one pot, so it's easy to clean up afterwards.
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Red and sweet potatoes come together in this colorful potato salad with bacon; serve on July 4th or at summer picnics.
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This hearty salad made with grilled corn, white beans, fresh garden vegetables, and a light vinaigrette will taste like summer in a bowl.
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Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
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Creamy pumpkin pasta bake with sausage and Parmesan cheese is a great meal for company or for a weeknight meal.
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This recipe is by Christine Muhlke and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.