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Fire up your grill and make Chef John's recipe for sausage-stuffed calamari to impress your guests and delight your taste buds.
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These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.
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This recipe is by Trish Hall and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp, Edam, and mushroom make this an elegant quiche. I use Red Hot Dutch Edam to give this a spicy kick, but if you can't find it, use regular Edam and spike it with red pepper flakes instead.
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An easy slow cooker poached salmon recipe with lemon and herbs.
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Made with Greek yogurt instead of mayonnaise, this light ranch dressing is a tasty addition to wraps and salads.
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Briefly-marinated salmon is skewered and grilled in this easy and tasty summertime recipe for the grill.
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This vegetarian gumbo recipe packs in five bunches of cooking greens and is a New Orleans classic.
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Ranch dressing is a midwestern classic! This is a must-have recipe that works as a dip for fresh vegetables or can be used as a salad dressing.
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Get Smoked Whitefish Pate Recipe from Food Network
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A great low-fat corn chowder. It's vegan, so it uses soy milk, olive oil, and vegetable bouillon cubes. It's great for a meal starter or even as a main course.
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Oyster stuffing. This recipe makes enough stuffing to stuff a 10 to 12 pound turkey. Originally submitted to ThanksgivingRecipe.com.