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Get Mixed Greens with Lime Vinaigrette Recipe from Food Network
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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.
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Decadent bacon and nutty Gruyere cheese make this quick bread into a rich and savory treat.
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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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Grilled chicken tenders are basted with BBQ sauce and combined with bacon, ranch, lettuce, and tomato to make these easy handheld wraps that are crisped up on the grill.
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Using a slow cooker, this thick and tasty tomato ketchup practically cooks itself.
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Dried black-eyed peas are soaked overnight, then cooked with diced ham, seasonings, and rice for a delicious meal.
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This is a fun recipe for chicken in a gin and vermouth sauce with green olives.
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Small tart shells are filled with bacon, Swiss cheese, and green onions creating a hearty mini quiche for brunches or dinner parties.
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A base of crunchy tortilla chips is perfect for soaking up a spicy enchilada sauce and holding up a cheesy, eggy topping.
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This comforting breakfast casserole is great for using leftover ham; just chop it up and bake it with creamy, smooth grits, and Cheddar cheese.
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Smoky slices of grilled eggplant, zucchini, and green bell peppers marinated in balsamic vinegar and soy sauce make a terrific summer side dish.