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This flavorful soup is made with chicken broth, zucchini, summer squash, and Velveeta®, spiced up with green chiles and topped with cilantro. Serve with warm tortillas.
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This ultimate eggnog recipe is so strong and creamy it was titled 'one-cup-only eggnog'. Serve with a warning label at your next party!
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A New Years Resolution to loose weight ... this is it. I cal this my SSS meal. Ok I hate acronyms, but it stands for Soup, Sandwich and Salad. All three are...
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This recipe is by David Latt and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Corn tortillas are filled with shrimp, tomatoes, shredded cabbage, and seasonings then fried and served with tomato and cabbage salsa.
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Lemon grass and ginger bring these steamed crab legs to a whole new level of deliciousness - with Asian kick! Serve with fresh spinach salad or favorite side. Use drawn butter for dipping, or try lemon juice, salt, pepper and sugar for tangy sauce. Enjoy!
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This grand burger is a custom blend of ground prime rib, brisket, skirt steak, and tenderloin, topped with bacon and triple-cream cheese. The recipe is also delicious with a mix of chuck and sirloin.
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Made with whole wheat flour, ground oatmeal, turbinado sugar, molasses, almonds, unsweetened coconut, and carob ships, these wholesome cookies are just the thing to grab for breakfast on the run, or as a satisfying afternoon snack.
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This straightforward salad tosses bitter lettuces in a slightly sweet honey vinaigrette, which keeps the flavors balanced.
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Spicy tempeh can be grated and simmered with onion and garlic to make a tasty meatless option for tacos, thanks to this recipe.
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My Italian grandmother makes these fried zucchini blossoms every year when the zucchini in her garden start to bloom.
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Blueberry, Apple and Gorgonzola Paninis use fresh Chilean blueberries for little bursts of sweet flavor in a savory sandwich. For more brunch recipes like these...