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For these enchiladas, Chef Joseph Centeno makes a sofrito, cooking carrots low and slow in olive oil with garlic and tomatoes.
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These Philly cheesesteak egg rolls are a guaranteed crowdpleaser, with ground beef, onions, and bell peppers encased in egg roll wrappers lined with American cheese.
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This version of a classic macaroni salad gets a little sweetness from sugar and tanginess from rice vinegar.
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Grandma knew how to get a soul-satisfying meal on the table for pennies on the dollar, and this easy, fast, and hearty tomato soup with bacon and macaroni is no exception.
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Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.
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Cucumbers and tomatoes are tossed in a dill vinaigrette for a lighter version of cucumber salad.
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My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!
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This moist yellow cake is studded with chocolate chips and spiked with coffee liqueur. It's topped off with a simple chocolate glaze.
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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
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These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired.
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A yummy bar that is tart and sweet at the same time. Easy to put together and your home will smell wonderful while they're baking!
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Tiny yellow or red-fleshed potatoes are boiled until tender, smushed a little bit, then drizzled with an herb-infused oil and balsamic vinegar seasoning. The potatoes then get a trip through a hot oven to crisp up.