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A colorful blend of sun-dried tomatoes, red bell pepper, and spinach is quickly cooked before being spooned atop a large baked portobello mushroom. Avocado pieces and Parmesan cheese are added just before serving.
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These babies give burgers a run for their money.
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Yuk Hoe may have originally been served in the Joseon Royal Court using ox or horse meat instead of beef.
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Vegetarian stuffed shells use seasoned tofu instead of ricotta cheese, but they taste almost the same because they're coated in pasta sauce and oozing with melted mozzarella cheese.
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Orzo pasta and ground lamb mix with tomatoes and spinach for a delicious filling in this stuffed pepper recipe.
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At last a less-messy way to dig into Frito Pie.
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Chicken Cacciatore gets even better when simmered in a Tuscan flavor infused broth. It adds fantastic flavor to an all-time favorite, and this dish pairs perfectly with your favorite pasta.
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Chef John lightens up this Korean bar food favorite but keeps the signature stringy, broiled cheesy top that makes this corn and bacon gratin so fun to eat.
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Get Surf 'N Earth Recipe from Food Network
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This wonderful pulled chicken has the perfect balance of seasoning with a hint of Alabama barbeque and a delicious white barbeque sauce.
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With a perfect sear, these cutlets make a delicious partner for garlic-smothered broccoli.
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Get Sloppy Joe Pockets Recipe from Food Network