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Use your favorite pizza crust to encase this filling of Italian cured ham with ricotta, Parmesan and Romano cheeses, to make a rich and hearty calzone.
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When you get the veggie platter at an Ethipian restaurant and there's the side of cabbage... well, this is as close as I have gotten to recreating it at home.
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This is a good herb butter, and will last about 4 days in the refrigerator. You don't have to add the cheese if you don't want to.
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Perfectly fried chicken wings and drumettes are coated in a hot and spicy blend of hot sauce and butter in this easy appetizer.
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Chicken wings or drumettes are baked with a sweet and spicy glaze until tender, browned, and delicious!
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At Incanto, chef Chris Cosentino braises beef shank and oxtail in red wine. Instead of oxtail, this dish uses just beef shank. Fresh pappardelle from a store replaces the house-made kind.
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Tangy, spicy, creamy, and delicious, this variation on guacamole including tomatillo may very well change the way you eat guacamole forever.
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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve these dill and white wine baked beans as a healthful vegetarian main course or as a side dish alongside grilled chicken or lamb.
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Get Creole Lamb Chops with Port Wine Demi Recipe from Food Network
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Get Creamed Corn Dip Recipe from Food Network
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Get Scallops Provencal Recipe from Food Network