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A different version of the commonly seen appetizer of scallops wrapped in bacon. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. I serve this for guests as an appetizer and people love it. It can be made into a main course dish by increasing the portion for each person.
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Keep those good Thanksgiving feelings going after the holiday with this hearty turkey and rice soup.
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Doctor a bottle of barbeque sauce with vinegar, brown sugar, garlic powder, and red pepper flakes and pour it over chicken in a slow cooker for an easy and delicious main course.
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Get Grilled Pizza with Hot Sausage, Grilled Peppers and Onions and Oregano Ricotta Recipe from Food Network
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This lovely green Avocado Yogurt Dip is creamy, light, and tangy, perfect for dipping a rainbow of veggies, but you can also thin it out for Green Goddess dressing...
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Get The Ultimate Barbecued Chicken Recipe from Food Network
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This recipe promises an ever-so-slightly creamy ragù sauce made with ground beef, pancetta, and ham, flavored with tomato paste instead of canned tomatoes.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A vegan rendition on ranch dip
Ingredients: vegenaise, white vinegar
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Roasted cipollini onions in a sweet-and-sour sauce laced with plump raisins and crisp bacon bits.
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Get Christina's Favorite Buffalo Wings Recipe from Food Network
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Salty and sweet Polynesian-style wings tossed with sesame seeds.