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A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.
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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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This quiche-like dish featuring zucchini, bacon, and mushrooms is great for a light lunch or brunch.
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This recipe includes white potatoes as well as a bevy of other fabulous ingredients - peanuts, corn, cucumber and red onion. The dressing is oil-based with a splash of lime juice and chopped fresh cilantro.
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This quick and easy sweet and sour chicken will be ready to eat in less than 30 minutes.
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This light and simple tomato-based chicken soup with celery, carrot, spinach, and white rice is a flavorful recipe perfect for a weeknight.
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This take on poached pears infuses them with Blue Moon, with coriander and orange zest to help draw out its spicy citrusy flavors, and a malty-sweet Blue Moon...
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Quinoa and ground turkey team up to make the most flavorful turkey burgers you will ever have, moistened with barbeque and spicy hot sauce.
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This hearty and delicious stew is also paleo diet-friendly.
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The creamy Middle Eastern eggplant dip called baba ghanouj is traditionally served with warm pita and an assortment of salads. Here, we top the pita with the dip and a mixture of romaine, tomato, and cucumber for an extraordinarily tasty meal.