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These hearty roast beef hoagies with lots of bell pepper and onions are topped with traditional pasta sauce and a slice of provolone cheese.
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Tender beef steak and green onions are cooked together with oyster sauce and sherry.
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Cannellini beans replace chicken in this vegetarian version of Buffalo chicken dip even your non-vegetarian family and friends will love.
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Give your lasagna a creamier, crowd-pleasing filling by substituting cream cheese for traditional ricotta cheese.
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Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish.
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
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Get Scallops with Mango and Avocado Recipe from Food Network
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Cans of green and red enchilada sauce are combined in this turkey and corn tortilla soup seasoned with cumin. Serve garnished with minced jalapeno, avocado, chopped tomato, and grated cheese.
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I love lemons on everything and created this quick and easy recipe one night. You can reduce the lemon juice for a less lemony taste. I use tenderloins for a shorter cooking time. It is even better if you have the time to marinate. The leftover juice is great served with rice or to dip with Texas Toast or rolls.
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This recipe makes one large lasagna (9 by 13 inches) or two smaller ones (8 by 8). For the perfect make-ahead meal, prepare two; bake one now, and freeze the other for later.