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You must already have frozen meatballs on hand for this recipe (no instructions are provided for preparing the meatballs). The meatballs are added to a herb and tomato base soup with carrots, celery, and elbow macaroni.
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This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!
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Chicken strips are fried in a Thai spice blend, then tossed with cooked pasta. An easy to make main dish with an exotic blend of flavors.
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Get Vegetable Noodle Soup Recipe from Food Network
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Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!
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Beef Brisket cooked as a pot roast couldn't be easier. Just sear and then cook it in the oven with onions and garlic all afternoon until it becomes fall-apart tender. The leftovers freeze beautifully, too!
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These simple savory-sweet shrimp and pineapple skewers are basted with a homemade teriyaki sauce and cook up in just a few minutes on the grill.
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Why settle for less when you could make the best chicken Parmesan by using Rick's recipe that crusts chicken breasts in fish-shaped crackers?
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Grilled halibut is topped with compound butter and served over a vinegared succotash of lima beans, black-eyed peas, and corn.
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Chicken thighs are simmered in a broth made from pureed tomatoes, cilantro, and beer in this authentic Ecuadorian soup called Seco de Pollo.
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Sweet tender carrots tossed in a fresh ginger, cinnamon, and garlic dressing--best made the day before you need it to allow the flavors to blend.