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Traditional potato-leek soup gets a little kick with the addition of hot sauce for a spicy and warming side or main dish.
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Prosecco gives the classic vinegar and shallot sauce a little fizz.
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A move from Chicago to the Missouri Ozarks meant I could no longer find one of my favorite foods in a local restaurant. I had to learn to make it. Here's my...
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This delicious and versatile stuffed squash with rich, deep flavors makes a great cold-weather meal. You can use your favorite sausage and adjust the seasonings.
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I've had barbeque in some of the best little places in the Carolina's, and this stuff rules there! Fantastic on pork! Or try brushing some on chicken as it finishes off the grill!
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Sage is the dominant spice in this rub for spareribs.
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These light, dry sticks of bread, rich with Cheddar and a bit of cayenne, make wonderful appetizers.
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Chef John substitutes smoky grilled shrimp for the traditional crab in this summery salad. Make the dressing ahead of time to let it chill, because the shrimp take just minutes to cook.
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Marshmallow pops are a fun variation of cake pops - all you need to do is stick a marshmallow onto a stick and turn them into minions.
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A simple dessert using pumpkin and yellow cake mix. Watch out, pumpkin pie!!!
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Adjust the chicken broth amounts to give this stew the consistency you desire.
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Egg white and avocado salad is a healthier version of traditional egg salad that includes spinach, olives, and a squeeze of lemon juice.