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Creamy jalapeno deviled eggs topped with crumbled bacon are spicy twist on the traditional deviled egg recipe.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Kale Polenta Recipe from Food Network
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Spinach artichoke dip meets baked chicken! These juicy chicken breasts are smothered with a cheesy spinach and artichoke topping to create the ultimate keto comfort food.
cooking.nytimes.com
This recipe made waves among home bakers when it was published by Cook's Illustrated magazine in 2008 because of its brilliant use of vodka in the dough, which all but ensures that the baked crust is tender The vodka, which evaporates in the hot oven, is essential here, and you shouldn't taste it in the finished crust, so do not skip it The filling is delicious too, pillowy with a deep, rich flavor
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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The rice soaks up the dressing as the salad sits, so if you make it more than half an hour ahead, it may dry out. In that case, just add some extra oil and lemon juice.
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Pan-fried chicken cutlets are quick and easy to prepare for weeknight dinners. Kids love them!
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This slow cooker recipe delivers smoky and spicy beef to be used in whatever application you imagine: tacos, sandwiches, enchiladas, etc.
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Tender long Japanese eggplants quickly grilled, served with sesame tahini sauce.
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
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The filling for these deviled eggs goes beyond the traditional flavor with the additions of horseradish sauce, curry powder, and poppy seeds.