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Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.
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Cucumbers, colorful bell peppers, tomatoes, and red onion star in this tangy salad. Let the veggies marinate for four hours or overnight for the best flavor.
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The nice thing about this recipe is that the dish doesn't taste burnt even though you can get a nice blackened look. The sugar and the thyme caramelize and give it a wonderful flavor. All my friends love it.
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This cheesy and delicious spinach dip without mayonnaise or sour cream is topped with a layer of mozzarella cheese.
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Tasty bits of smoked salmon are simmered in a delectable sauce of onions, mushrooms and garlic, tomato paste, basil and a good measure of rich, nutty pesto. Serve over hot noodles for a very impressive entree.
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Guests and family members will enjoy this fast, fresh Greek-inspired salsa served with feta cheese and pita bread wedges.
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My husband says this tuna salad is even better than his mother's. Not too pickly tasting, mild with a nice blend of flavor. You can add more mayo for a creamier salad.
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Toss together black-eyed peas and assorted colorful vegetables, sprinkle with a balsamic vinaigrette, and enjoy!
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This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.
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These twice-baked potatoes are given a creamy and cheesy texture through the addition of sour cream and Monterey Jack cheese.
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This chip/cracker dip is always the first thing to disappear at any party that I take it to. It's equally delicious with shrimp or crab.
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Made with Italian sausage and russet potatoes, this quick and easy recipe is a perfect copycat of Olive Garden's® "Zuppa Toscana soup."