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Enchilada sauce with portobello mushrooms and caramelized onions are served with sharp Cheddar cheesy grits.
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Three different colors of peppers, along with sweet onion and zucchini, are cooked in foil packets with strips of steak.
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This dish melds Indian spices and Israeli couscous —a big-kerneled and heartier version of finer couscous. The stars of the dish, however, are the lady...
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Get Szechwan Mixed Vegetables Recipe from Food Network
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Get Summer Squash with Turmeric Butter Recipe from Food Network
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Ramen noodles, sliced almonds, raisins, and broccoli slaw come together for a crunchy and refreshing picnic salad.
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Fried rice is best made with rice that's been refrigerated, so it's a great way to use leftover rice. In this reicpe rice is stir fried with snow peas, onions, bean sprouts, eggs and soy sauce.
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This omelette serves as a pocket around an Asian crab-fried rice mixture. Try serving it with a mixed green salad for some extra crispness.
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I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.
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Get Vidalia Onion Marmalade Recipe from Food Network
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Tender pork chops cooked in individual foil packets with veggies and barbecue sauce make a quick and easy dinner.
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Bacon, Cheddar cheese, almonds, and green onions are mixed in mayonnaise to be spread on bread and baked for finger-food appetizers.