Search Results (20,536 found)
www.allrecipes.com
Fajitas at home! Chicken briefly steeps in a zesty marinade before a saute with onions and peppers in this faithful rendition of a Mexican favorite. Serve with warm flour tortillas, salsa and sour cream to complete the picture.
www.allrecipes.com
Everyone who enjoys this recipe always asks what restaurant we ordered it from! It is fast and simple to make. I would say it's a bit like a stir fry with a Thai flavor!
www.foodnetwork.com
Get Roasted Vegetable Frittata Recipe from Food Network
www.allrecipes.com
If you 're on a restricted diet, this is the Caesar salad for you. Egg replacement does the trick. No one will be the wiser when you toss the crisp romaine with this fabulous dressing.
www.foodnetwork.com
Get Rocco's Famous Chicken Marsala Recipe from Food Network
www.allrecipes.com
Marinated shrimp and lightly seasoned steak are grilled together for a delightful surf-and-turf dinner for two.
www.chowhound.com
A beef shish kebab recipe with a Middle Eastern–inspired marinade that flavors skewered and grilled sirloin, mushrooms, squash, and onions.
www.foodnetwork.com
Get Blackened Mixed Grill Salads Recipe from Food Network
www.simplyrecipes.com
Oven-Baked Buffalo Wings! Here's an easier and less messy way to make Buffalo Wings. Marinate your wings in a spicy sauce, broil them briefly, then serve with a tangy blue cheese sauce.
www.allrecipes.com
Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
www.allrecipes.com
For those who aren't big fans of blue cheese, try these meatballs stuffed with feta instead! It's like a surprise in every bite, delivering chicken wing flavor without the mess!
cooking.nytimes.com
The Portuguese-born, New York-based chef Luisa Fernandes makes a savory empada — Portuguese stuffed pastry — that is similar to a ratatouille wrapped in puff pastry She sautés eggplant, tomatoes, squash, onions and garlic, and once the vegetables are cooled, she tucks them into the pastry in muffin tins, and bakes them until they are golden Serve them for lunch with a salad.