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This crustless hash browns quiche is an easy, cheesy mashup of two classic dishes that's great served for breakfast, brunch, or dinner.
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This salad is marinated in a dressing with ketchup, sugar, and vinegar for flavors even the kids will love.
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Broccoli and chicken mixed with creamy mushroom soup, Jack cheese, green onion and light spices.
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This was made from Thanksgiving leftovers, and ingredients in my pantry. It's a family favorite and a hit at Pot lucks. With leftovers, it's a breeze, made from scratch ... it's work. Either way it's a hit and well worth the time. After a holiday meal half the work is done because you usually have the mashed potatoes, and turkey. When I make it from scratch, I usually use chicken rather than turkey. Prep times are from leftovers.
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Give your tabbouleh salad a refreshing, gluten-free twist by using this recipe that calls for quinoa, currants, almonds, and lime juice.
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When entertaining guests on special occasions, don't forget that you're putting on a show with the food. And, when it comes to starchy side dishes, these potatoes are a great way to express flair for the dramatic.
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A wonderful overnight marinade gives your pork tenderloin a wonderful lime-grilled flavor. You can also grill one tenderloin and freeze the other for future use.
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Made with sour cream, bacon, and shredded Cheddar cheese, this salad combines two American favorites: loaded baked potatoes and potato salad.
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French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe. They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese.
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Get Mozzarella Martini with Fresh Tomato Consomme Recipe from Food Network
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Get Acras de Morue Recipe from Food Network
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This easy dish has a Mexican twist with adobo and sazon seasonings. You can also add green olives, if desired.