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This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
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This rich and savory stew is made with pork loin, fresh yams, corn, tomatoes, green chiles, and spices. Spoon it into individual bowls and top with grated cheese.
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Get Ham, Swiss and Apple Wraps Recipe from Food Network
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This waffle sandwich recipe is a take on the BLT sandwich and places bacon, eggs, lettuce, and tomato between savory cheddar waffles.
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Get Upside-Down Tomato Tart Recipe from Food Network
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Whole wheat angel hair pasta and chopped kale receive the puttanesca treatment of capers, anchovies, and caramelized onions.
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Shredded chicken, quick brown rice, shredded cheese, buffalo wing sauce (and more!) are wrapped in tortillas and served with baby carrots, celery sticks, and ranch dressing for dipping.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Sloppy Joe Fries Recipe from Food Network
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Layer sweet potatoes and butternut squash with an Asiago cream sauce for a colorful fall and winter side dish.
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Chicken breasts are marinated in Italian dressing, seared in a hot skillet, and baked with mozzarella cheese and tomato slices. The chicken is topped with fresh basil leaves and a drizzle of balsamic vinegar. Start marinating in the morning and finish cooking when you get home.
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Get Minestrone Soup with Pasta, Beans and Vegetables Recipe from Food Network