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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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Get Mashed Potatoes with Olive Oil and Herbs Recipe from Food Network
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A homemade fresh peach and basil syrup forms the base for this juicy bourbon cocktail that's a great way to wind down after a busy day.
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Tomatoes are slowly cooked with onions and celery, then pureed and strained and cooked again with seasonings to make a thick, smooth soup.
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This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
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Preserve the bounty of the season by canning your tomato harvest. This canned marinara sauce will stock your pantry for the winter and provide a tasty sauce for pasta, vegetables, and meat dishes.
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This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This creamy Cajun-spiced pasta tastes just like the restaurant favorite.
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Get Sweet Potatoes with Maple-Horseradish Butter Recipe from Food Network
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Pan-fried chicken breasts with a fresh cream cheese dill spread and tomatoes and lettuce on toasty French bread, YUMMY! Oh so good with a glass of wine or lemonade! You can also grill your chicken breasts for extra flavor.