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Great and green, this light gelatin salad made with pears and reduced fat cream cheese and whipped topping is a staple at any holiday meal in our family.
Great and green, this light gelatin salad made with pears and reduced fat cream cheese and whipped topping is a staple at any holiday meal in our family.
www.allrecipes.com
Whether you prefer light meat, want a smaller holiday meal, or just want something delicious and easy, you'll love this recipe for a roasted herb-scented turkey breast.
Whether you prefer light meat, want a smaller holiday meal, or just want something delicious and easy, you'll love this recipe for a roasted herb-scented turkey breast.
www.delish.com
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
Ingredients:
chicken breast, olive oil, lemons, onions, garlic, green olives, chicken stock, thyme, red pepper
www.delish.com
If a pizza and a Philly cheesesteak had a baby, this would be it.
If a pizza and a Philly cheesesteak had a baby, this would be it.
Ingredients:
vegetable oil, yellow onion, bell peppers, sirloin steak, oregano, provolone, bread, parsley
www.delish.com
Traditional Carolina barbecue begins with a whole hog smoked over coals. Here, Sean Brock cooks pork shoulder for 12 hours in a 275 degree F oven before smoking it for about 1 hour in a backyard grill.
Traditional Carolina barbecue begins with a whole hog smoked over coals. Here, Sean Brock cooks pork shoulder for 12 hours in a 275 degree F oven before smoking it for about 1 hour in a backyard grill.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Grilled Peaches with Amaretti Recipe from Food Network
Get Grilled Peaches with Amaretti Recipe from Food Network
www.allrecipes.com
This mango milkshake with banana is great!
This mango milkshake with banana is great!
www.foodnetwork.com
Get Risotto Recipe from Food Network
Get Risotto Recipe from Food Network
www.chowhound.com
I came up with the idea for this sandwich myself and after eating it I couldn't believe how good it was. This sandwich would be fantastic at a tailgate party...
I came up with the idea for this sandwich myself and after eating it I couldn't believe how good it was. This sandwich would be fantastic at a tailgate party...
www.simplyrecipes.com
Fresh spring asparagus, lightly sautéed in oil, sprinkled with salt and pepper, fresh lime juice, and mint.
Fresh spring asparagus, lightly sautéed in oil, sprinkled with salt and pepper, fresh lime juice, and mint.
www.allrecipes.com
With gooey roasted marshmallows, melted chocolate, and a graham cracker crust, s'more eyeballs are the perfect Halloween trick and treat combined; spooky, delicious, quick, and easy!
With gooey roasted marshmallows, melted chocolate, and a graham cracker crust, s'more eyeballs are the perfect Halloween trick and treat combined; spooky, delicious, quick, and easy!