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Creamy and cheesy on the inside, these twice-baked potatoes are brimming with a green onion sauce and begging to be your next party dish.
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This has the taste of yesterday updated to meet today's palates. I love this dressing and it was one of two signature dressings I used as the executive chef at a Washington, D.C. seafood restaurant. Great stuff. Don't be put off by the use of anchovy paste; it is not noticeable and the dressing is very memorable. Works especially well as a Caesar substitute!
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The flaky phyllo crust keeps the halibut moist and delicious in this surprisingly simple, yet elegant recipe.
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The buttermilk-beer batter, seasoned with cayenne, yields a golden coating on the fried rings that gets even better when spritzed with lemon juice.
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A ranch-flavored dressing made with sour cream, half-and-half, and mayonnaise is the base for this simple cucumber salad.
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Throw all the traditional ingredients for green bean casserole in the slow cooker on Thanksgiving morning, and it will be ready by the time dinner is on the table.
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Easy stuffed mushrooms with a cheesy filling make a quick, savory appetizer.
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A great shrimp appetizer! Serve with crackers or toasted French bread.
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Pan-fried chicken tenders are served with mashed sweet potatoes and an easy maple syrup sauce with green onions in this weeknight-friendly supper.
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This is a traditional baked lasagna that is a favorite in our family. Ground beef, cottage cheese, and mozzarella make it rich and filling.
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A popular Jamaican appetizer made with dried salted cod (bacalau or bacalao). The cod should be soaked overnight before using. Serve the fritters with a spicy dipping sauce.
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This is hands down the best salad that I've ever had. A homemade vinaigrette perfectly accents this simple salad of fresh baby bok choy, green onions, and toasted almonds.