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This enchilada dish is sure to be a new family favorite; it is simple to put together and also perfect for leftovers . . . if you ever have any!
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If you have a smoker, you'll like this one, especially if you've never grilled vegetables in it. The secret is cutting them in uniform sizes so that they all cook evenly, and keeping them moist with a delicious teriyaki sauce.
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The classic pairing of buttery Brie cheese and sweet, ripe pear slices dusted with ground nutmeg makes this quesadilla a delightful appetizer or snack.
cooking.nytimes.com
This simple stir-fry is a dish to throw together when you want something like fried rice but don’t have any cooked rice at hand Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
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Get Roasted Vegetable Soup Recipe from Food Network
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These are without doubt the lightest, tastiest, most buttery scones you've ever had. Not too sweet, but a light coating of crystal sugar gives them a slightly crunchy texture.
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Sauteed ground beef and onions are added to a spicy chicken broth seasoned with cumin, chili powder and cayenne in this recipe which uses canned cream corn, processed cheese, and corn tortilla strips.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These simple, delicious teriyaki chicken kabobs with tomatoes and bell pepper come together in no time.
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A potato and 6 eggs are fried in olive oil to make this simple frittata. Cut it into rectangles or wedges and serve between 2 slices of Italian bread either by itself or with tomato slices. Delicious!
Ingredients: olive oil, baking potato, eggs