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You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
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This smooth curried butternut squash is sweetened with a little honey and is certain to keep you warm in winter.
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Sea scallops and cooked shrimp are featured in this sherry and cream based chowder with sweet onions, red potatoes, carrots and celery.
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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
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This recipe is by Enid Nemy and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Make a week's worth of breakfasts good to grab and go with eggs, spinach, bell peppers, jalapeno peppers, and ham.
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Baby back ribs are marinated with olive oil, lemon juice, and oregano in these Greek-inspired ribs with just the right amount of garlic.
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You'll be surprised how easy it is to make this creamy tomato sauce that is so popular in Italian restaurants. If you prefer, replace the cheese tortellini with mushroom- or meat-filled pasta of any shape.
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This authentic Italian carbonara recipe has a peppery Parmesan cream sauce flecked with chunks of applewood-smoked bacon.
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Get Kung Pao Calamari Recipe from Food Network
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Light, crisp nachos topped with a shrimp, a sliver of jalapeno pepper, and some pepperjack cheese get a minute or 2 under the broiler for the perfect, tasty little bite.