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Recipe By: Grace Parisi Servings: 6 first course servings
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Edamame and sunflower seed kernels give a different spin on the macaroni salad tradition.
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This is a very filling pizza that my husband loves. My mom and dad use to make it when I was young, and it was always a treat.
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A traditional Ukrainian dish is similar to stuffed cabbage leaves, but uses fresh beet leaves for stuffing instead. The tender beet leaves don't need precooking. A savory mixture of ground beef and pork fills the rolls, which are served with a creamy sauce, garnished with chopped dill.
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Chunky sweet pickle relish, made with onions and bell peppers, is a tasty topping for hot dogs or mixed into macaroni salad.
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Get Jerk Cornish Hens Recipe from Food Network
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Pork ribs are rubbed with a sweet-spicy mixture, then basted with orange and lime juice as they cook resulting in a tangy and spicy crust.
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Chef John's French-style creamy frozen vanilla custard can be served soft in cones or frozen until firm and scooped into cups.
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Dutch babies can be made grain-free with the use of chestnut flour, arrowroot, and coconut milk, creating a quick and easy breakfast dish.
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Combine two classics to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm. Plus, get more potato
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Make plenty of this cheesy chicken and rice dish, as leftovers reheat well.
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Strips of beef tenderloin are sauteed with mushrooms, onion, garlic, and snap peas, and stewed in broth and port.