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Get Scallops with Curried Cauliflower Recipe from Food Network
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Chewy grains coated in an earthy vegan pesto sauce.
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This recipe is by Molly O'Neill and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This warming butternut squash squash is seasoned with thyme and sage and topped with crispy prosciutto.
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Chicken, potatoes, mushrooms, and peppers are wrapped in aluminum foil for one-dish meals cooked in a campfire! These are easy to make for camping, my husband loves them! We prepare them at home and then leave them in the cooler until we are ready to cook. You can use any combination of meat and vegetables that you like.
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This bruschetta with tomatoes and ricotta salata is a perfect appetizer for dinner parties and a definite crowd pleaser.
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Argentinean chimichurri is made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes. A colorful and flavorful addition, chimichurri sauce takes just 10 minutes to make!
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Your busy weeknight meal is on the table in just over half an hour with this cheesy chili mac--it's loaded with flavor and will be a new family favorite.
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Get Boneless Breast of Chicken with Mango Salsa Recipe from Food Network
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Canned tomatoes -- not the seasonally sensitive fresh ones -- provide the flavor here, so you can whip up this heartwarming soup any time of year. If you'd like to use an herb other than sage, either rosemary or marjoram would be a good choice.
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Get Hawaiian Barbecue Pizza Recipe from Food Network