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Ground turkey, vegetables, and noodles are a winning combination when topped with Mexican cheese in this hearty baked casserole dish.
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This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Pastrami-spiced duck breasts are placed on slices of rye with a simple slaw to make Chef John's twist on a reuben sandwich.
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A garlicky, spicy rub bakes onto a roast turkey to seal in the juices for a flavorful holiday centerpiece for your big meal, done up Peruvian-style.
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Mustard and onion season a savory gravy for gilding golden pork chops and mashed potatoes.
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These tropical fritters are made with ripe bananas.
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When deep fried, French toast is crispy and golden brown on the outside, chewy on the inside.
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Cooked ham and pineapple chunks threaded on skewers and coated with a zesty, sweet glaze.
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Pink Champagne replaces water in these light and airy blush-tinged cupcakes prepared with a French vanilla cake mix and whipped topping mix.
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The black beans are joined by carrots, onion, potatoes, and corn to make vegetarian-friendly burgers.
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This recipe is an easy alternative to mashed or boiled potatoes. Potatoes are roasted in the oven with fresh parsley, thyme and oregano.