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Recipe By: Marcia Kiesel Servings: 6 first-course servings
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These buttery bars with a sweet pineapple, coconut, and macadamia nut topping recreate the summery pina colada cocktail in cookie form.
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Chicken paprikash with chicken pieces, browned in butter, cooked with onions and paprika, then served with a little sour cream mixed in.
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Tomato sauce with turkey and quinoa is layered with pan-fried eggplant and cheese in this low-carb lasagna that is delicious and satisfying.
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Spicy mayonnaise gives these crab cakes with black beans, carrots, red bell pepper, and green onions an added kick. Adjust the heat level to your own personal tastes.
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This hearty pulled pork stew with potatoes, carrots, and tomatoes gets a kick of heat from Hatch chile peppers and comes together in 1 hour.
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A simple penne pasta tossed with pesto, tomatoes, and feta is a delish way to ring in football while saying farewell to summer.
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The rich pudding is made on the stovetop, poured over the bananas and wafers, topped with meringue, and then baked in the oven. Passed down from my grandmother, it is a unique take on a Southern favorite.
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The Tex-Mex take on salsa is thicker than its Mexican counterpart and best over enchiladas.
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This crispy pizzelle recipe incorporates pumpkin puree and pie spices for a delicious holiday flavor and a deep golden color.
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Get Mexican Quinoa Breakfast Bowl Recipe from Food Network
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Garbanzo beans, green beans, chunks of sweet potato and tomato are combined in chicken broth seasoned with thyme, basil and paprika in this soup which can easily be altered to suit a vegetarian diet.