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The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
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Creamy and spicy, this cheese and green chili queso can be used as a dip for tortilla chips or as a sauce.
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It has a Chinese-sounding name, but these pork tenderloin cutlets seasoned with tarragon and served in a creamy wine-Dijon mustard sauce are more French in inspiration. They're sprinkled with toasted almonds and green onions.
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Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.
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This sweet and spicy chutney combines pineapple, mango, cucumber, and jalapeno for a colorful topping for scallops or chicken.
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A New Orleans favorite, spicy andouille sausage gives this healthy green stew a kick of Cajun flavor.
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Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots.
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A package of VELVEETA, a can of diced tomatoes and green chilies, and pork sausage. That's all you need to make this cheesy, crowd-pleasing dip.
Ingredients: pork sausage, ro
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Yummy, oozing, fried green olives! A very unique appetizer that is great to have on hand in the freezer for impressing unexpected guests!
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In this hearty casserole, onion, celery, green pepper, corn and green beans are baked with cheese and cream of celery soup.
cooking.nytimes.com
Perhaps Provence’s answer to minestrone, this seasonal vegetable soup — enriched with a simplified basil pesto (no pine nuts) — was inspired by the white beans, canned tomatoes and soup pasta languishing in my pantry, as well as the basil in my garden and the early summer vegetables at the local farmers’ market The ingredient list is long, but the labor involved in making this soup is minimal It tastes best if you make it through step 2 a day ahead.