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This beef chili with beans has a bit of a kick with hot salsa and a healthy dose of chili powder.
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We're suckers for pimento cheese anything. The thought of serving it warm in a bread bowl was a no-brainer.
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This is a dressing designed for drizzling, not for tossing: the pink of the shallots and the peppercorns look really lovely on top of a composed salad But the artful mix of tart, crunchy, salty and sweet elements means you can toss it with any salad when craving a change from the usual vinaigrette Since it’s made the day before serving to give the shallots a chance to soften and mellow, this dressing is great for parties.
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These sweet and tangy onions make a delicious topping for grilled meats. You can even serve it on crackers as an appetizer.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.
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These boneless chicken 'wings' can be made in a microwave in just minutes. Perfect for the college student with a hankering for hot wings, but limited funds.
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Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A great answer to that eternal question — “What do I do with all these apples?” — apple butter is a sweetened, concentrated, lightly spiced spread that’s smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple — well, there is none
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This centerpiece-worthy lamb is marinated in a pomegranate molasses, rosemary, garlic, and mint mixture. Glaze with more pomegranate molasses after roasting.
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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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Get Grilled Portobellos Filled with Wild Rice-Almond Pilaf and Piquillo Pepper Vinaigrette Recipe from Food Network