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This is a nice and light meatloaf with simple ingredients and a wonderful flavor, topped with a can of condensed tomato soup as a sauce.
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Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.
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This is a great recipe for barbequed chops. In fact, it saved barbequed chops for me. I used to hate them. Now I love them, and I cook them for the family every couple of weeks in the summer. Created in Australia.
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This is a traditional vegetarian refried bean recipe that tastes great with hardly any fat! You can sprinkle in Monterey jack cheese if you like.
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This hearty, spicy sausage soup recipe makes enough to enjoy some now and freeze the rest for lunches or dinners later in the week.
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Tired of spending ten dollars or more for a simple Seared Ahi Tuna Appetizer and over thirty dollars for a Seared Ahi Tuna dinner? Well, now you can go to your local fish market, grocery store or even Costco and pick up some Ahi (or Yellowfin) Tuna and do it yourself. So simple, but so elegant!
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This one-pot dinner practically cooks itself with just a bit of stirring on your part. All you do is brown the sausage and add the chicken, tomato sauce, and the rest of the ingredients, and cook until done.
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Vegetarian stuffed crimini mushrooms topped off with broiled Gruyere cheese. This is a great appetizer for guests.
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Like an open-faced veggie omelet with basil and cheese.
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Get Pasta al Tonno Recipe from Food Network
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Small cooked shrimp, celery, tomato, and macaroni combine with Italian salad dressing and mayonnaise for a flavor-packed but light pasta salad.
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Kale and quinoa salad with avocado, cucumber, and feta cheese is a colorful salad for lunch or as a side dish at dinner.