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Black-eyed pea salad with a Greek twist, fresh spinach, Kalamata olives, sun-dried tomatoes, feta cheese, green onions, garlic, and lemon.
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Mixed frozen veggies and Philly Cooking Creme make this dish a breeze to throw together -- no one will guess your secret!
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Get Spicy Juicy Lucy-fer Sliders Recipe from Food Network
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This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Eggplant Parmigiana, a classic Italian dish including layers of fresh mozzarella, basil, and tomato sauce, is great for vegetarians!
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Get Skillet Rosemary Chicken Recipe from Food Network
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This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Using fewer habanero peppers can reduce the spiciness in this extremely hot habanero hot sauce. The sauce works wonders as a pick-up for Bloody Mary drinks. Flavors meld wonderfully and the sauce keeps nicely for a long time. Warning: A dash is all you need and it is best to use gloves when handling the habanera peppers.
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Get Slow-Cooker Georgia Pulled Pork Barbecue Recipe from Food Network
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Get Twice Cooked Turkey Meatloaf Recipe from Food Network
Ingredients: turkey, bread crumbs, eggs, herb, sage
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This is a milk based soup made with fresh tomatoes and seasoned with oregano, basil and marjoram.