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This recipe may sound a bit odd, but this is the best beer cocktail I have ever had. Very refreshing on a hot summer afternoon. Bet you can't drink just one.
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Recipe for Garlic-Anchovy Mayonnaise, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
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This satisfying paleo lasagna, loaded with sweet potato, ground beef, eggplant, zucchini, mushrooms, and marinara sauce, is baked for 1 hour.
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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These crunchy little tacos are easy to make and packed with flavor.
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Shredded chicken is simmered with masa harina, enchilada sauce and Cheddar cheese in this easy soup.
cooking.nytimes.com
Somehow, over the centuries, the word ragout (which in 17th-century France meant anything that stimulated appetite) has come to signify a dish of sturdy consolation Nearly any simmered food, be it meat, vegetable, fish or fowl, can be called a ragout, although in France, it is generally assumed that the main ingredients will be of a uniform chunk cut into slightly smaller than bite-size pieces This spicy carrot and lentil ragout can be served first as a main course and later extended with coconut milk or chicken broth to make a soup
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Bacon fat, simple syrup, and molasses are cooked together to make these addictive candy caramels with a spicy kick from red pepper flakes.
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Fresh summer tomatoes are simply drizzled with olive oil and sprinkled with garlic, salt, and black pepper before being grilled for a side dish that's perfect with just about anything off the grill.
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This is a gourmet, unique way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.
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Miniature frittatas are baked in a muffin tin creating perfect, individual egg dishes for brunch or on-the-go breakfast.