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Prep these salads once and eat for the week! Make sure to firmly pack the spinach into each jar and they will stay fresh all week. Also a great use for leftover quinoa!
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An artichoke and spinach eggs Benedict recipe
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Simply grilled chicken breasts get a sweet boost in flavor with a glaze made of peach preserves, garlic, soy sauce, and a scoop of Dijon mustard. Sweet and ripe grilled peaches make a terrific side dish.
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A homemade balsamic vinaigrette dresses this kale, spinach, and lettuce salad.
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Graveyard cake -- a pumpkin spice cake with bleeding chocolate glaze -- is the pumpkin pie of a spectral Halloween menu.
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Get Grilled Artichoke Sub Recipe from Food Network
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This is a hearty and flavorful chicken soup with an Italian flare that includes tortellini, onion, carrot, and fresh broccoli. The soup was made for a 4-H cooking contest and has been a family favorite ever since. It's also wonderful when re-heated for serving the next day.
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Get Lentil Soup Recipe from Food Network
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A few simple pantry ingredients combine to make a sweet-hot mustard marinade that really perks up roasted bone-in, skin-on chicken thighs. Marinate chicken at least 4 hours, but overnight is even better.
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Get Linguine with Shrimp and Lemon Oil Recipe from Food Network
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Well, The Cheeseburger, and Mac and Cheese have always been American favorites. It only seems right that they should be together, so I created a dish that I think...
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Enjoy the essential flavors of fall with these iced pumpkin spritz cookies that are spiced with cinnamon, nutmeg, ginger, cloves, and allspice.