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These oyster crackers seasoned with packaged Ranch salad dressing mix are an easy-to-make and easy-to-eat snack for any party occasion.
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A methodical approach and patience are required to master croissants, but they are totally worth the extraordinary effort. Butter, flour, milk and yeast never had it so good!
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Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon.
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Bone-in lamb shanks are perfect for braising The marrow in the bones releases into the sauce, deepening its flavor, while the tough meat softens into perfect tenderness during the long, slow cooking In this recipe (very loosely based on a Georgian stew called chakapuli) the shanks are cooked with a prodigious amount of fresh herbs, adding fragrance and body
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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A spice rub traditionally used on a beef brisket to make pastrami is applied it to America's favorite appetizer, chicken wings. The result is a pretty nice chicken wing recipe, which tastes nothing like pastrami.
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Pear and pork team up in this great fall dish.
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Chicken breast cubes are simmered with onions and mushrooms in a rich peanut butter sauce. This recipe is delicious served over your choice of rice, noodles or quinoa.
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This hearty Irish stew is packed with lamb, potatoes, and carrots and is the perfect way to celebrate St. Patrick's Day!
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Get Cheesy Soup Recipe from Food Network
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I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.