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Ground chicken, refried beans, and tomatoes with green chiles bring out bold flavors in this one-pot easy-to-make chili and rice dinner.
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Scampi refers to shrimp that are split, brushed with garlicky butter, and broiled. The recipe here calls for flavoring butter with lemon, garlic, parsley, and thyme, then dotting it liberally on shrimp and roasting the shellfish until it sizzles.
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The rice in this recipe is flavored with lime juice, cilantro, and canned green chiles.
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Fresh green beans and carrots are sauteed with mushrooms and onions, in a host of savory spices.
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Bagna cauda, the simple Italian sauce of olive oil, anchovies, and garlic, flavors strips of grilled zucchini and yellow squash.
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Tofu and tuna blended until smooth and combined with chopped celery, carrots, onion garlic and a hint of cayenne for kick. Served hot or cold.
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This spring pasta recipe comes from Martha Stewart Living reader Allison Stockman in London.
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Chef John's recipe for bacon and potato frittata includes Swiss chard and Parmesan cheese, and is the perfect at breakfast, brunch, lunch, or even dinner.
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Using sausage in burgers is a smart shortcut, because the meat is already seasoned.
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Get Red Wine Pot Roast with Honey and Thyme Recipe from Food Network
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Get 30-Minute Grilled Chicken Thighs with Watermelon and Feta Salad Recipe from Food Network
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The salad, tossed with just olive oil, garlic and parsley, is simple as can be and really lets the flavor of Yukon Gold potatoes shine through. If you cant get these yellow potatoes, though, regular ones will do nicely.