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A zesty sauce, fresh onion, and bell pepper make this easy-to-make sandwich a Dallas-area favorite.
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This November harvest casserole with butternut squash and sweet potatoes is perfect for Thanksgiving. Omit chicken sausage for vegetarians.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Easy baked chicken with sour cream and potatoes - NO leftovers! Serve with crusty Italian bread.
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Serve these easy to make deep-fried spring rolls with your favorite dipping sauce!
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This is a super easy but wonderfully tasty salad recipe I picked up years ago which has become a summer tradition with my family! The ingredients and proportions are adjustable to personal preference. For added flavor, you can boil the pasta in a mixture of 1 part water and 1 part chicken broth.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Montaditos are basically bite-sized, open-faced "sandwiches" that are found across Spain's Basque region and feature tasty ingredients "mounted" on thick slices of baguette.
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Cooked shrimp are chilled in a spicy tomato-juice cocktail with avocado, red onion, and cilantro.
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A pile of vegetables with rotini pasta and Feta cheese topped with dressing.
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Star chef Mario Batali's outstanding vegetable pasta boasts juicy roasted tomatoes with asparagus, broccolini, and shavings of ricotta salata cheese.
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Shrimp and crabmeat lie nestled happily with veggies above a cream cheese foundation. Mozzarella cheese is sprinkled over all. Serve with bagel or tortilla chips.