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Get tasty veggies in no time with pressure cooker green beans and bacon, a Southern-style staple that's so easy to make for any weeknight.
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This recipe is by Nancy Harmon Jenkins and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A Mexican carnitas breakfast burrito recipe, with soft-scrambled eggs, avocado, cilantro, and Mexican hot sauce.
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Tender spears of fresh asparagus are simmered with chicken broth and sliced mushrooms. Tossed with angel hair pasta and Parmesan cheese, this makes a wonderful luncheon dish or light supper.
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A tasty pie made from sweet potatoes, and always an interesting addition at Thanksgiving or at anytime of year!!
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These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.
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This gluten free, grain free chicken and "rice" dish is packed with protein and spicy Mexican flavor.
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Get Mini Beef Wellingtons Recipe from Food Network
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My whole family loves this beefy lasagna flavored with taco seasoning. Even my picky five-year-old will eat it. Serve with shredded lettuce, fresh sliced tomatoes, olives and sour cream.
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These cute little Christmas trees are made out of pita bread with guacamole and peppers and are a festive appetizer for Christmas dinner.
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This meat pie is a winner every Easter. Stuffed full of ham, salami, and prosciutto, as well as ricotta, Parmesan, and mozzarella cheeses, this pie really satisfies!
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A lattice top crust is pretty on this pie filled with cranberries and raisins which have been cooked on the stovetop with sugar, flour, butter and vanilla.