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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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Chef John cooks chunks of pork shoulder low and slow with an apple cider sauce until the pork is perfectly tender and sauce has thickened.
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A healthy spiced black bean hummus recipe.
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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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A simple olive oil and balsamic vinegar bread dip, made with garlic and fresh rosemary, takes a nice fresh slice of rustic bread to the next level.
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A delicious blue cheese-yogurt salad dressing. You'll need plain whole-milk yogurt, mayonnaise, white wine vinegar, Worcestershire, and blue cheese.
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Get Cheese and Chile-Stuffed Mushrooms Recipe from Food Network