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This is a quick and easy seafood salad spread made of shrimp, crab, mayonnaise, green onions, and mozzarella cheese. It can be served immediately after being made or heated in the oven.
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I had pumpkin eggnog left over from Christmas and I decided instead of throwing it out, why not use it for bread pudding.
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Buttery bread, spread with garlic, two melted cheeses, zesty spices, drizzled with olive oil, and broiled to a crispy perfection.
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This delicious breakfast strata can be prepped and refrigerated up to 24 hours ahead of time, leaving you with time for your family or guests.
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Top round is marinated for up to 48 hours in Italian-style salad dressing, then broiled and sliced thinly to serve on French bread, topped with sauteed onions and mushrooms. Dipping sauce is made with cheese, salsa, and olives.
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An easy pot of thick & hearty veggie goodness that tastes even better days 2, 3, 4 . . . when re-heating, try adding a squeeze of lemon to brighten and change...
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This is a delicious way to use all the extra tomatoes and basil growing in the garden. Buon appetito!
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Get Fridge Frittata Recipe from Food Network
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Learn how to make these Buffalo-style chicken wings that are fried and then baked for an extra-crispy texture.
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A rich, moist chocolate bread pudding flavored with cinnamon chips, and drizzled with a cinnamon glaze.
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Get Chile Chicken With Fries Recipe from Food Network
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Hot crab dip served in a round bread bowl. This dish is great for parties!