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Beef is marinated in a maple syrup-lime juice marinade and grilled with vegetables in this "Firecracker Kabobs" recipe that is great for the Fourth of July.
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Stuffed zucchini are filled with a light crabmeat and crumb stuffing flavored with white wine to take this garden vegetable to an elegant new level.
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Most of us think of Buffalo wings as bar food, but with their accompaniment of celery sticks and creamy blue-cheese dressing, they make a fine casual meal. These wings are hot, but if you like them incendiary, pass extra Tabasco sauce at the table.
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Slow cooker chicken tacos topped with a smoky chipotle cream sauce is an easy meal to prepare for weeknights.
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The ultimate brownie for mint and chocolate lovers.
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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Tortilla rolls filled with ham, salami, cheese, and an olive salad make an appetizer sized version of the New Orleans traditional sandwich.
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This lighter version of the home-style classic Sloppy Joe is juicy and packed with flavor!
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Tender cheesy grits are served with cooked shrimp and bacon in a Carolina brunch classic.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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This is a hearty and colorful milk-based chowder with bell peppers, canned corn, and Monterey Jack cheese.
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This is an excellent slow-cooker recipe which is very simple to prepare and easy to adjust with different add-ins and garnishes. Add 2 cups of diced cooked vegetables (peas, corn, carrots, beans, broccoli, etc.) and a chopped smoked sausage after the soup is pureed, or garnish the soup with a little sour cream, cooked, crumbled bacon, grated cheddar cheese, or chopped chives.