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cooking.nytimes.com
This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is the very best jerky you have ever tasted, I've tried a lot of them, and this one's the best - you will reward me on this one! I use venison when available, but cheap round steak is great also, and it's all done in your oven.
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Chicken and potatoes are baked in a citrus-enhanced Italian dressing marinade.
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A lot of flavor is packed in this pasta salad, which features cherry tomatoes, artichoke hearts, and garbanzo beans tossed with Italian dressing.
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This is an excellent side dish to accompany ham, turkey, etc. I always have requests for this dish during the holidays! This can be made ahead, refrigerated, and cooked when needed.
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This delightful salad is a quick and easy toss of delicate sea shell pasta, chopped lettuce, sliced scallions, canned tuna, peas and Cheddar cheese. Pour in your favorite mayonnaise or creamy salad dressing to finish the dish.
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I like to add a vegetable with every meal—usually sautéed green beans or broccolini with this one.
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Easy and delicious! Onions, peppers, and mushrooms are perfect when alternated with shrimp on the skewers. Just cut into bite-sized pieces and add them to the marinade with the shrimp. Serve with rice and a salad.
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Buttery zucchini quiche is baked atop refrigerated crescent roll dough for a quick and delicious dish perfect for breakfast or brunch.
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A terrific Italian-flavored pasta salad with broccoli, pepperoni and cheese.