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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.
cooking.nytimes.com
This dish is based on the classic omelet of Spain, tortilla española In the authentic dish, the potatoes are fried, and most recipes call for copious amounts of oil In this version, I steam the potatoes to cut down on oil and use a waxier variety of potato with a lower glycemic index
Ingredients: potatoes, olive oil, red onion, eggs