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This recipe can be served hot or cold with a variety of different crackers or bread. It can be placed in a loaf of hollowed out sourdough bread; the bread can be used for dipping. Don't heat dip when in the bread; bread will become soggy. Heat the dip, and then fill bread.
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If you want to spice up that tomato juice, just use this recipe.
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This classic creole dish becomes quicker and easier thanks to Hillshire Farm® Smoked Sausage and ready-seasoned packaged rice.
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Put a little protein in your breakfast muffin with this easy combo of quinoa, eggs, and bacon balanced with zucchini, bell pepper, and parsley.
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If you think tofu is bland, think again. The kicky marinade in this recipe packs a wallop of flavor.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
cooking.nytimes.com
This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Leg of lamb, scented with spices and stuffed with onion and garlic before being slow-roasted on the grill, is accompanied by plum-ginger chutney.
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This holiday season is a great time to update your mashed potato side dish with this version incorporating plenty of butter and smooth mascarpone cheese for a really special treat.
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This vintage recipe for pizza sauce uses canned tomato paste and tomato sauce to make a quick and easy solution for your homemade pizza nights.
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Catfish rolled in cornmeal, cayenne pepper, onion powder and paprika, then fried in olive oil to a golden brown. Serve with lemon wedges.