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Savory, salty, crunchy, and sweet! All the flavors and textures you crave are in this interesting snack mix made from cereal, crackers, pretzels, and nuts, baked with a buttery, slightly spicy seasoning.
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One quesadilla per person is never quite enough, so this recipe makes an extra to share.
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Get Hazelnut Crunch: Noci Croccante Recipe from Food Network
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The barley-and-wild-mushroom risotto is the star of this dish, with the beef playing a supporting role.
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Individual packets filled with chicken, corn, pinto beans, and barbeque sauce let all the flavors mingle deliciously. Clean-up is a breeze too!
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Easy to make and ready in just 30 minutes.  Butternut squash adds a twist of sweetness to this chili.
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Get Seared Crab Cake with Corn Relish, Roasted Tomato and Pepper Coulis Recipe from Food Network
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This recipe is by Molly O'Neill and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A delicious blend of potatoes, garlic, lemon, and herbs marinated overnight in olive oil and white wine. This is a nice way to dress up the potatoes and is always a hit at my dinner parties.
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Leftover grilled chicken breasts are ideal for making this chicken salad in a yogurt based dressing with apples, celery, red onion, and grapes.
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This delicious tuna and avocado salad is packed with flavor for an interesting twist on typical tuna. Perfect for a satisfying lunch or picnic take-along, especially if you love fresh avocados. Serve cold with crackers or in lettuce cups.