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Grilling a turkey outdoors in a kettle drum barbecue is a boon to one-oven homes on heavy baking days such as Thanksgiving.
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Onions, bell peppers and jalapenos are heated in a skillet. Black beans come next and then cubes of cream cheese and a bit of cilantro. Scoop this wonderful concoction into a warm tortillas and try and eat just one.
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Put that fresh spring asparagus to good use in this creamy soup! Asparagus and onion are cooked in chicken broth, pureed, and combined with milk, sour cream, and a little fresh lemon juice.
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Chef John's Korean fried chicken is tender and juicy while maintaining a plate-scratching crispiness that will make this recipe your new favorite.
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Onions, mushrooms, garlic and bits of zucchini are saut Eed until tender and then cooked along with the lentils until they impart their flavor and the lentils are tender. Tomato sauce and paste finish this thick, thick Sicilian sauce.
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This mayo-free potato salad combines new potatoes with gorgonzola, walnuts, and other fresh ingredients.
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This low-calorie dressing will keep for a week.
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Carrots are cooked in chicken broth in this soup which is seasoned with dill weed, marjoram and thyme. Half -and-half and a corn starch thickener are added before serving.
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This hearty black bean chili has ground turkey, is flavored with chili powder, oregano and basil, and perked up with a spoonful of red wine vinegar.
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Zucchini, wild rice, and hazelnuts come together to make these unique fritters that are perfect for brunch, appetizers or a light meal.
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I created this recipe while trying to recreate the best burger I had ever tasted at a restaurant in the Great Smoky Mountains of North Carolina. My family and I think these burgers are better! They are packed with flavor!
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This refreshing summer salad with apples, pears, cheese, and nuts is tossed with a zippy poppy seed dressing.