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Forget a too-bready sandwich, here the patty is turned into the bun and stuffed with your favorite burger toppings.
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This is a very nice chopped salad with two kinds of lettuce, artichoke hearts, red onion and pimento thrown in for a bit of color and sweetness. The vinegar and oil dressing has lots of Parmesan cheese, and pours deliciously over this salad for six.
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Thai influenced tuna steak with a light and aromatic salad. Ideal for summer. Make sure the tuna you get is a dark ruby red and not brown or gray. (Brown shows age/oxidization, gray shows ice damage.) Tuna should be served seared and red in the middle as it is much more tender and juicy. If you do not like it this way increase the cooking time in the pan or transfer tuna to a baking tray and oven cook it at gas mark 7 for around 4 minutes.
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Get Arroz Caldo Recipe from Food Network
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Garlicky toasted oats and a goat cheese vinaigrette turn green salad into something very special.
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This kale, avocado, and black bean salad is tossed in a homemade jalapeno-lime dressing to create a refreshing and satisfying meal.
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A creamy dressing with green salsa, lime juice, and sour cream tops off this tasty Mexican-inspired green salad with cooked chicken.
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Your family will love this chicken and spaghetti bake with pizza flavor thanks to pepperoni, onion, mushrooms, and green pepper, all topped with plenty of mozzarella.
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Get Pierogi and Squash Stew Recipe from Food Network
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Make ahead: The beef jerky can be refrigerated in an airtight container for up to 2 weeks.
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Get Keftedes: Greek Meatballs Recipe from Food Network