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These fresh-from-the-oven triangles--pre-brushed with olive oil and herbs--have a warm and crunchy warm snap that you just can't get from a store bought bag.
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These quick and easy pan-fried crab cakes are made light and fluffy and with added texture from crushed pretzels.
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A little barbeque seasoning and a topping of green olive slices makes these deviled eggs extra tasty.
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Sweet potato wedges are lightly spiced, and baked until golden brown.
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This easy beef stew recipe is a classic slow-cooked dish with chuck roast, carrots, celery, and potatoes simmered in a rich red-wine sauce.
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Meatballs made with fresh breadcrumbs, pecorino Romano cheese, parsley, and a hint of red pepper are the perfect addition to any tomato sauce.
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An easy weeknight meal that's ready in about 30 minutes thanks to your Instant Pot®. Chicken thighs are cooked in a sweet and spicy sauce with honey, soy sauce, and garlic.
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Turkey and barley soup is the perfect way to use leftover turkey after Thanksgiving for cold and dark winter evenings.
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A quick recipe for grilled flank steak marinated in an easy balsamic vinaigrette and served with a tangy roasted bell pepper relish on the side.
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Chicken breasts make a fine change of pace for tostada filling, along with tomatoes, lettuce and bell pepper. A garnish of salsa with fat-free sour cream and Cheddar or jack cheese keep this dish a healthy one.
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Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.