Search Results (9,114 found)
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A simple sauce of garlic, hot pepper, sherry, wine vinegar and tomato, adds intense flavor to this quick stir-fry and it practically makes itself while the chicken and cabbage cook. Steamed rice is an ideal accompaniment.
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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.
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Cranberry juice, lemonade, and pineapple juice are mixed with champagne creating a rosy champagne punch perfect for parties.
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The addition of red bell pepper in this casserole offers a twist on the classic sweet corn recipe.
cooking.nytimes.com
This recipe is by Florence Fabricant and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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My Mom's friend shared this recipe with us, and it was love at first bite. This gooey, cheesy casserole has remained my family's favorite comfort food. It's...
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This easy vegan pasta salad recipe is full of veggies, including olives, broccoli, and tomatoes, plus pickles and pickle juice for tangy flavor.
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Mix ground smoked ham, sausage and beef together with milk, eggs and graham cracker crumbs for a new spin on meatballs. Form into balls and bake in a tangy sauce of tomato, vinegar, brown sugar and mustard powder.
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The Sunset and Vine is a classic cheeseburger created for Bill's Bar and Burger.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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Zucchini noodles, also known as zoodles, are tossed with pesto and garbanzo beans for a satisfying grain-free meal.