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Coarse-ground cornmeal is transformed into polenta when simmered with milk and water. The polenta is served with fresh sage and grated Parmesan. It can also be made in advance, chilled for 2 hours, and then lightly fried in butter.
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A delicious paleo cauliflower 'rice,' this side dish is steamed with tomatoes, onions, and bell peppers, then topped with mint and a lemony dressing.
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This is my husband's favorite cake. It is two layers of yellow cake with a lemonade flavored ice cream center. Wonderful on a hot day.
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This is a tasty soup of salted meat, yellow peas, and turnips is made in the traditional Newfoundland style. One bowl of this soup with never be enough, it is delicious!
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A very simple and tasty way to serve Brussels sprouts. Everyone asks for seconds when I serve these! Even the kids!
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Get Sweet and Spicy Coleslaw Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These turkey burgers are given extra flavor through the addition of jalapeno pepper, onion, garlic, and bacon!
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These little ham and Swiss cheese sandwiches on Hawaiian rolls are brushed with a savory melted butter blend and baked golden--a great option for a party or funeral.
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Small zucchinis are stuffed with basmati rice, ground lamb, and mint in this Middle Eastern dish.
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Why use bread when you can use a tomato?
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A bachelor's take on sloppy joes includes onion, celery, and bell pepper in a vinegary and ketchup-free version of the classic sauce.