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Baked barbeque beans and ground beef with a crust. This pie is perfect for any occasion.
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A traditional side dish from the Alsace region of France, in the country's northeast corner near the German border, this rich onion tart pairs bacon and caramelized onions in a creamy sauce baked in a pie shell.
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This Middle Eastern stew can make for some great comfort food. It only takes about half an hour to cook, and it's dead easy. This recipe is mostly Iranian in origin; the Iranians use okra instead of asparagus, but asparagus is much easier to find. If you can get a hold of some fresh okra, then it's easy to substitute.
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This is a Southern tavern made with ground turkey, and with just a bit of a mild kick from fresh jalapeno.
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This cheesy egg casserole with onion, bacon, and potatoes is like a gluten-free quiche, sure to be a crowd-pleaser at breakfast or brunch.
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Chef John's homemade garlic-parmesan croutons are easy to make and the perfect crunchy topper for salads and soups.
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This is a slightly hot lime juice based marinade that adds wonderful flavors to grilled chicken. The breasts marinate in the fridge for about an hour and are grilled until moist and crispy brown.
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A delicious pasta dish that takes so little time to make. Using Italian bacon (pancetta) gives it a unique flavour and texture. Sure to impress any guest. Will easily serve 4-6. Increase quantities to taste and it will serve as many as you like.
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The secret behind crowd-pleasing tacos de carne asada is flank steak strips marinated in orange and lime juice, grilled to juicy perfection.
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This recipe is by Jane Sigal and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a hash brown casserole as comforting as Grandma's, just combine everything in one dish, top with cornflakes, and pop it in the oven.
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We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.