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These lightly fried grouper fillets make for an elegant meal when served with this lemony cream sauce.
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Great-Grandma Maida Dixon made this salad for family gatherings. I think of her every time I make. It's sooo good. It needs to be placed in the refrigerator to allow the flavors to meld. It really is worth the wait.
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A traditional casserole with a seafood twist! Fresh crab meat can be substituted for imitation.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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These grilled bison burgers are juicy and full of flavor, perfect for summertime picnics.
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Ziti is layered with sausage, ricotta, mozzarella and tomato sauce, then baked until bubbling.
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A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more!
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Traditionally made with wine, this version of a Swiss fondue features beer for a more robust flavor that will keep everyone dipping anything they can find.
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Fried salmon cakes filled with green onions and fresh dill weed.
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The marvelously versatile deviled egg is made new and different with Parmesan cheese, oregano, Dijon mustard and a dash of hot sauce.
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Baby spinach is tossed with thin rings of red onion, toasted pecans and crumbled blue cheese and drizzled with a slightly sweet, warm, garlic-infused balsamic vinaigrette.
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A fabulous way to turn your leftovers into a high-protein pasta salad with chicken. The most perfect quick and easy weeknight dinner.