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A homemade French bread that will make 2 loaves.
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Zucchini blossoms are sautéed, stuffed into corn tortillas, and topped with Cotija cheese and avocado.
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Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served.
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These burgers are made with a mixture of ground beef and pork and use smoked Spanish paprika to give it a unique and delightful flavor.
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Enjoy this recipe for lunch or a light dinner. Mussels are an inexpensive and highly nutritious shellfish that children usually come to enjoy because of their gentle taste.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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An easy braised Buffalo chicken thigh recipe. You will need chicken thighs, canned chipotle chiles, hot sauce, brown sugar, yellow onion, and celery.
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This recipe uses tofu that has been frozen for 72 hours and then quickly defrosted. Onion, celery and cheese make these burgers delicious. This is a family favorite at the Silverwolfs' den. Serve in place of meat as a main entree or place on a bun along with your favorite toppings: lettuce, onion, tomato, mayo, etc. These burgers can also be baked in an oven preheated at 350 degrees for 30 minutes rather than frying.
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Beef tips sauteed with onions and then mixed with a rich sauce combine for a quick and easy weeknight dinner.
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Stir-fried ground pork with ginger, garlic, onions, carrot, and celery get a surprise addition of diced watermelon before being wrapped in iceberg lettuce leaves for a fun meal.
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You need about three large carrots to make this fabulous carrot cake. It's topped with a sweet, homemade lemon cream cheese frosting.