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Sweet potato, onion, mushrooms, and chopped pecans are served over a bed of quinoa. This dish is perfect as a warm meal or side dish during cold weather.
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In this breakfast taco recipe, chorizo adds zip to a hearty potato-and-onion filling that's irresistible stuffed into a warm corn tortilla.
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Not so boring mashed potatoes. This dish goes really well with everything, from Chicken to Lamb.
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A tasty mix of red potatoes and kohlrabi with the mild garlic flavor of a garlic scape.
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Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce.
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Tossing crunchy apples, crisp turkey bacon, and Mandarin oranges with honey Dijon dressing makes for a wonderfully refreshing salad!
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This marinade is great for beef or chicken. The Worcestershire sauce and Italian-style dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
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"I started making these fish cakes to use up leftover bits of salmon and potato," says Sera Pelle, who enjoys them for breakfast or dinner.
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Get Chinese Meatball Sliders with Pineapple Salad Recipe from Food Network
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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Crispy potato chips add a crunchy crust to these zesty tuna melts with pickles and red onion, perfect for a creamy, cheesy dinner for two.
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This soup is a staple in several New Orleans restaurants. If you don't like it spicy do not use the Creole seasoning, just add more salt and pepper. Serve with salad and garlic bread. It's easy and delicious!