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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
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Breaded, baked chicken wings are tossed with a spicy honey sauce in this crunchy appetizer.
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This sweet, mellow marinade for ribs comes from Canada, where it is hugely popular! Any sauce left over after marinating and basting may be simmered until the sugar dissolves, then used as a sauce.
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Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.
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I love corn but creamed corn was not a favorite... unless done just right. I still would like to figure out the secrete to a creamed corn I had once at a picnic...
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Stock up on Hatch chiles from New Mexico to make this easy dish with rotisserie chicken, corn, and Mexican crema.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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An adaptation of the classic mix of herbs and spices.
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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Trade mayonnaise for a mixture of olive oil and Dijon mustard and add in pickled gherkins and capers for an upgrade on what you might expect from this classic picnic fare.
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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
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Barbeque sauce-infused meatloaf is wrapped with bacon strips for a flavorful and rich twist on the traditional meatloaf.