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This is a Lebanese dish that my mother's side of the family had at every get together and it was always the first thing gone!
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This recipe is by Trish Hall and takes 11 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cod cooked in tomato sauce with carrots, celery, and garlic. Also great with sole, or any other white fish.
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A simple blender version of the classic lemon-and-butter-sauce recipe to top eggs Benedict, vegetables, or fish.
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Creamy and spicy, this cheese and green chili queso can be used as a dip for tortilla chips or as a sauce.
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Get Chicken With Mango Barbeque Sauce Recipe from Food Network
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Chopped zucchini gives a lower-fat pasta sauce made with lean ground beef extra heartiness. Great served over whole grain spaghetti or brown rice pasta.
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These deliciously spiced grilled chicken skewers are perfect with a sweet-and-tangy peanut sauce.
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Pickled eggs made with a sriracha-based vinegar are easy to make and have a spicy kick to each bite.
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Rice wine vinegar, honey, wasabi paste, and fresh lime juice are the key elements of this spunky dressing you can serve over a salmon salad.
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Stuff bell peppers with a mixture of cooked ground beef and rice in tomato sauce for an American classic.
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Enchilada sauce is used instead of pasta sauce in this Mexican-inspired twist on a spaghetti squash casserole with turkey and queso fresco.