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This unique recipe packs the flavors of Buffalo wings into a bite-size meatball with Frank's® RedHot® Sauce and ground chicken.
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Stuff your favorite bird with giblets cooked in butter and celery and onion tossed with day old bread.
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I developed this recipe on a cold, snowy evening. It is an easy vegetarian dish, but if you must have some meat, add a few strips of Canadian bacon right before...
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A quick and easy meal, this healthier version of tilapia uses light mayonnaise and less butter.
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The fantastic flavor of this creamy Yukon Gold potato salad is created by peeling the potatoes and mixing in the rest of the ingredients while the potatoes are still warm.
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This recipe combines red skin potatoes, dill, mayonnaise, Dijon mustard, and red wine vinegar to create a delicious creamy, tangy potato salad.
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I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
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This is a simple, yet tasty recipe that uses beef short ribs. The sauce is excellent.
cooking.nytimes.com
This recipe is by Julia Reed and takes 4 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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If you're using your Instant Pot(R), this shoyu chicken recipe almost cooks itself while you prepare the chow mein.
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This is an original recipe which evolved over the years by tweaking it until it was exactly the right flavors to enjoy on a cold winter weekend.