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Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.
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My mom came up with this recipe when I was a child. It is the ONLY way I will eat green onions.
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The salty-sweet combo of raisins, almonds, goat cheese, and olives gives this award-winning vegetarian sandwich its Moroccan character.
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"I started making my Abilene sauce 20 years ago, and every year I tweak it or add something," says Olivia chef James Holmes of his signature barbecue sauce. Despite its spicy intensity, the pork and beer flavors come straight through.
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Nutty artichokes with a sweet and floral homemade mayonnaise.
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I used a mix of packaged sturdy greens and baby broccoli for this substantial pizza, but you could also use rapini.
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The ever-popular linguine with clams has never been easier than with Chef John's version of the classic Italian recipe, this time made with spaghetti.
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This easy to make, mouthwatering lasagna is chock full of vegetables like broccoli, bell pepper, onion and carrots and features a creamy  broccoli cheese sauce that's easy to make and very tasty.
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Homemade pork and shrimp wontons float in savory hot stock in this authentic recipe for wonton soup that's meaty and very satisfying.
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Get Nacho Salad Recipe from Food Network
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If you're a stuffed mushroom connoisseur, this is a must try! These practically melt in your mouth and are always a hit when I've served them to family and friends. The filling can also be used to stuff chicken breasts or fish.
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Use instant ramen noodles and dashi-stock powder to make a soup base for pan-fried scallops using this recipe adapted from an authentic Japanese preparation.