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Sweet and spicy rub for pork tenderloins. Just coat, let stand for 20 minutes and grill! Goes great with polenta or mashed yams.
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Dandelion greens make a terrific side dish, especially when cooked with onion, garlic, and a big pinch of red pepper flakes.
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Creamy cheesecake with candied fruit in an almond crust.
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This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Totally sinful, extremely addictive, guaranteed to hit the spot! A crispy yet chewy combination of oats and brown sugar. We strongly recommend doubling the recipe because they won't stick around long!
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The Italian tomato salsa brightens up grilled chicken. Also delicious served over mixed salad greens.
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Beautiful to look at, great blend of flavors and colors, plus it is super simple to make! Terrific as a side with Mexican cuisine!
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This simple cucumber salad with ginger and lime will be a refreshing side to any Asian meal.
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Chicken breasts are sauteed, then braised in Marsala wine and cream with mushrooms and green onion. Chicken Marsala simplified!
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This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
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Spinach queso blanco adds a little green to everyone's favorite melted cheese dip. Garlic and roasted Anaheim chiles give it a kick, and fresh pico de gallo adds...
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This easy party appetizer recipe takes a Spanish slant by topping mini baked potatoes with a smoked paprika aioli and pimiento peppers.