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This mixture of cheese, tomatoes, ground beef, chile peppers, and beans delivers a dip that simply belongs among your favorite football snacks.
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Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
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A simple roasted baby carrots recipe with mustard-herb butter.
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This full-bodied guacamole tastes great on grilled hamburgers, chicken breasts, or even potato chips. The wasabi powder adds a great twist, but you can substitute prepared horseradish if desired.
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This recipe is by Kay Rentschler and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Iceberg BLTs Recipe from Food Network
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Get Vegetarian Tortilla Casserole Recipe from Food Network
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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This interesting Filipino stew is made with squash, coconut, and shrimp. It is good eaten as a stew, or served over jasmine rice.
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Mix up a savory combination of eggs, mushrooms, spinach, and cheeses in an oven-proof skillet and bake the crustless quiche right in the skillet. Jalapeno yogurt cheese adds creaminess and a hint of spice.