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Mac and cheese gets a big flavor boost with the addition of basil pesto sauce and crumbled bacon.
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The fragrance of these beautiful, buttery bay scallops with their garlic parsley sauce is only surpassed by the taste!
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A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour.
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Fry up some bacon and pair it with avocado and sprouts to make this delicious, quick-and-easy sandwich that's perfect as a midnight-snack.
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Made with the usual suspects, such as flour, sugar, and yeast, these soft, crowd-pleasing dinner rolls use coconut oil instead of butter.
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Zucchini and carrots replace potatoes in this quick and easy zucchini tots recipe that the whole family will love.
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Flax seed and whole wheat flour add a hearty and earthy flavor to this perfectly tender and fluffy flax pizza crust.
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This mixture of creamed corn, corn niblets, sour cream, butter and muffin mix makes a suitable side dish for meat or poultry.
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These delicious pork and beef meatballs are simmered in a savory tomato and beef broth. Serve with potatoes.
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Stuffed between two oil-soaked pieces of bread, Chef John's pan bagnat, or pressed French tuna sandwich, is the ultimate picnic dish.
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This is a 2 minute salad. Tired of everyday salad ... I'm sure this has been done 100 ways, but this a great simple quick salad. I am a firm believer that if...