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This Mexican-inspired shepherd's pie with taco seasoning, taco sauce, and pan-fried onions and peppers, gets a nice nutty flavor from Emmentaler cheese.
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So much better than store bought! Homemade vegetable stock with carrots, onions, celery, parsley, herbs, and mushrooms.
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Make your own garlic ranch dressing using mayonnaise, buttermilk, hard-boiled eggs, and plenty of garlic powder.
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Red pepper slices marinated in a vinegar, garlic and anchovy mixture take on a flavor that makes them perfect for condiment trays and salads.
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Sweet maple syrup and tangy Dijon mustard balance each other out in this recipe for grilled chicken.
cooking.nytimes.com
If you want a phrase that summons all the voluptuous pleasure of haute cuisine in its heyday, “tournedos Rossini” does the trick As a culinary undertaking, they are simultaneously simple and sybaritic Toast two buttered spheres of bread
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Get Apple Nut Bread Recipe from Food Network
cooking.nytimes.com
Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast
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Spicy wheat bran muffins with grated carrots. It is unbelievable moist, and has the best flavor!
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Made with monk fruit sweetener, oat flour, and olive oil, this orange cake proves you don't have to use typical baking ingredients to yield moist, delicious results.
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Frozen vegetables, pasta, and coconut oil are combined to create this quick and easy dinner that is a fresh twist on pasta tossed in oil.