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A favorite and easy summer salad combines ramen noodles with broccoli slaw, cashews, and sunflower seeds for an Asian-inspired light supper or lunch.
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When pairing beef with Cabernet, we usually serve a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well, too.
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This creamy corn chowder made with fresh shrimp and garnished with crispy bacon makes a hearty first course or main dish on a weeknight.
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Sweet potatoes and white potatoes play along nicely in this mashed potato side dish with milk, butter, brown sugar, allspice, and nutmeg for additional flavor.
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This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
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This foolproof recipe for a succulent rack of lamb gets a delightful shot of flavor from a classic pan sauce made from mustard, herbs, and dry white wine.
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Quinoa replaces noodles in this version of a tuna casserole.
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I love wings so this one appealed to me. It is very yummy!
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Cooked ham, chicken, or bacon, shredded cheese, and cooked zucchini are layered in a pie plate and covered with a biscuit mix-custard mixture and baked. This dish can be served hot or cold, and can be frozen, too.
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Get Parker County Peach Barbecue Sauce Recipe from Food Network
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A quick, delicious, and light-tasting sauce with a zesty lemon flavor dresses pasta nicely and can handle the addition of meat and vegetables, if you like.
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These green beans can be made ahead and rewarmed, leaving you free to focus on the main course.