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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Summer squash paired with Merguez sausage and goat cheese is the perfect recipe for a summer evening.
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This yummy casserole has great flavors and texture. Eggplant and zucchini are layered with stuffing and lots and lots of Colby cheese. The casserole comes out of the oven smelling and tasting wonderful.
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Champagne Chocolate Truffles! So easy, yet so impressive. Made with just dark chocolate, cream, and CHAMPAGNE! Add gold leaf on top if you're feeling fancy.
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I love simple, raw, shredded salads, and this would be amongst my favorites. The first time I ate a version of this salad, it was made, and served to me, by a...
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The secret ingredients in this onion soup are beer and dry mustard!
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch. They evoke classic Swiss fondue because they combine bubbling-hot Gruyère with white wine and kirsch, a cherry-flavored spirit.
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If only it were healthy enough to eat every day.
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Eggs are baked in a spicy marinara sauce and topped with cream and Parmigiano-Reggiano, for a rich and creamy brunch dish.
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This isn't your average stuffing. Brandy, dried cranberries, and sweet potatoes offer the perfect contrast to the savory sausage and cornbread stuffing.
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