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Use turkey thigh meat instead of pork for these shredded barbecue sandwiches. The meat cooks in the slow cooker all day long. Serve with coleslaw!
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Broccoli rabe, blanched first to take the edge off the bitterness, then sautéed with caramelized onions, garlic, and a dash of chili pepper.
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A raspberry Dijon vinaigrette dresses up baby greens topped with cranberries, toasted pecans, red onion, and feta cheese.
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These grilled bison burgers are juicy and full of flavor, perfect for summertime picnics.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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These gently-sweetened cinnamon-apple-bran muffins have a little Cheddar tang.
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A delightful spinach salad made with bacon, eggs, and a bold, tangy dressing.
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You can use any kind of chili pepper you like - I like poblano or chipotle the best. Buy them dried and put them in your blender to make powder! Serve warm with a dollop of sour cream if desired. You can substitute taco sauce for enchilada sauce.
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Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon.
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A tasty way to enjoy turkey.
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An easy, yet healthy, delicious bread for bread machines. I just put it together one day and loved it!
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Shiitakes lend a rich texture to this dish. Angel hair pasta is tossed with shiitakes cooked with garlic, shallots, artichoke hearts, capers and white wine.