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These cheesy stuffed potatoes make a great side dish or a meal in themselves.
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The marinade is a syrupy glaze slathered over the pork so it can soak up the flavor before roasting.
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For her lovely riff on classic chicken cordon bleu, Marcia Kiesel replaces the heavy ham-and-Swiss-cheese filling with creamy havarti and thyme.
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This simple venison stew uses canned tomatoes and mushrooms for a quick and tasty meal.
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A yummy vegetarian side dish, easy to make. Taste holds up for leftovers. The use of frozen okra makes this a year-round favorite in our family.
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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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Whole trout stuffed with herbs and flavorings, then grilled directly on grates, produces flavorful, flaky, tender fish with tasty crispy skin.
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These tender seared scallops with a delicate herb crust make an elegant main course.
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This creamy apple walnut pasta is the perfect side dish or light dinner.