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A salad that tastes like a cheeseburger, with lettuce, ground beef, cheese, pickles, ketchup, mustard, and onion. Hamburger bun croutons are a fun addition.
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A traditional New England clam bake that will feed a small army! You will have to plan ahead for this one. Lobsters, clams, mussels, potatoes, fish, corn, hot dogs, sausage, and onions all baked/steamed together in layers, in a hole you dig on the beach. Serve with lots of melted butter and bread for sopping up all the delicious juices.
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East meets West in this fusion red snapper with strong Chinese flavors like ginger and garlic that is prepared with simple French techniques.
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Minestrone soup made with frozen meatballs and vegetables is so quick and easy to prepare it has been titled mindless meatball minestrone.
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This moist pear and walnut tube cake topped with a rich, nutty brown butter icing would be a memorable finish to any fall or winter dinner.
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Chicken, pineapple, and soy sauce combine to make this simple Filipino teriyaki dish.
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Lentil and bulgur salad with plenty of veggies is a quick and easy main dish for lunch or dinner.
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This is a tasty dense falafel that contains no eggs. Serve on pitas with tzatziki or tahini sauce with lettuce and tomato.
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Quail cooked in savory spices with vegetables in a tagine for a change from the usual.
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This recipe is by Maura Egan and takes 3 hours 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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