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Dried black-eyed peas are soaked overnight, then cooked with diced ham, seasonings, and rice for a delicious meal.
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The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sautéed, if you prefer. Whichever method you choose, make sure the vegetable mixture is quite dry before you spread it on the pie, or the crust will be soggy.
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This mayo-free potato salad combines new potatoes with gorgonzola, walnuts, and other fresh ingredients.
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An authentic Persian dish featuring grilled boneless lamb in a marinade of garlic, lime, and saffron. Serve hot with plain rice (polow or chelow) or on Middle Eastern bread.
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Zucchini, wild rice, and hazelnuts come together to make these unique fritters that are perfect for brunch, appetizers or a light meal.
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This almost one-dish appetizer is cooked and kept warm in a slow cooker so your guests can enjoy it for hours to come!
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This is a fun recipe for chicken in a gin and vermouth sauce with green olives.
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Get Brown Sugar Banana Spice Cake Recipe from Food Network
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Looking for a refreshing salsa for a warm summer evening? This is our favorite. Serve with tortilla chips. This is also fantastic served on white fish. I often use a canned jalapeno instead of fresh.
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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Blueberries-the antioxidant super fruit-make an appearance in both the salad and dressing. The berries form a sweet-tangy blend with the crumbled blue cheese. They're served with fresh spinach and arugula for a refreshing salad that's an ideal accompaniment to grilled meats or roasted chicken.
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This authentic Italian-style mushroom risotto takes time to prepare, but it's worth the wait. It's the perfect complement for grilled meats and chicken dishes.