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Ground beef and sausage are the main ingredients of this spicy sandwich filling. The heat level can be upped even further by adding hot pepper sauce.
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Tender cheesy grits are served with cooked shrimp and bacon in a Carolina brunch classic.
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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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A white wine marinade adds a slightly fruity touch to chicken and vegetables seared in teriyaki sauce.
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This is a hearty and colorful milk-based chowder with bell peppers, canned corn, and Monterey Jack cheese.
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This is an excellent slow-cooker recipe which is very simple to prepare and easy to adjust with different add-ins and garnishes. Add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed, or garnish the soup with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives.
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This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!
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My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.
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Throw some hot Italian pork sausage, bell peppers, and onions on the grill for an easy weeknight dinner.
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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.