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Yukon Gold potatoes layered in buttermilk, Cheddar cheese, salt and pepper and baked to bubbly perfection.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Chef John builds a Cuban sandwich with Swiss cheese, ham, hot pulled pork, pickles, and zesty sauce on tender, crusty Cuban bread.
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This time of the year there is so much fresh fruit it is easy to put some of it up. That is what my Mother always called it, putting it up. Today they are called...
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This is a spicy tomato stew from Corfu made with white fish fillets, potatoes and fresh parsley. Serve with crusty bread.
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Mushrooms and halibut have a natural affinity for each other, and both are wonderful with a lemon-parsley butter sauce.
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Chicken tenderloins make a quick filling for tacos, along with plenty of garlic, black beans, bell peppers, cilantro, and a Mexican cheese blend.
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The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
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You'd be surprised how little sugar goes into making this cocoa-licious chocolate granola that tastes like candy but is better for you than most granolas.
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This deliciously creamy herb sauce is so simple to make using a microwave, but if you do not have one, place your bowl over a pan of simmering water to heat it gently. Excellent German recipe for Bernaise sauce. Great on steaks, chicken, vegetables and fish.
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