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Fresh and dried mushrooms give this risotto a double dose of earthy flavor. You can use twice the shrimp and no scallops, or the reverse. If you prefer sea scallops, quarter them.
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Quinoa is toasted with sweet onion until nutty and browned, then simmered with zucchini, mushrooms, celery, baby spinach and garbanzo beans for a vegetarian delight.
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These chicken wings are oven-baked and tossed in a spicy and flavorful Buffalo-style sauce for an easy appetizer or main dish when entertaining.
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This recipe is by Julia Reed and takes 5 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pesto Mac and Goat Cheese Recipe from Food Network
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A layer of dulce de leche caramel in the middle of these snickerdoodle-blondie hybrid bars makes them an extra-special sweet treat.
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Get Cuban Sandwich Recipe from Food Network
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A tomato based, ground beef goulash with lots of fresh veggies and savory spices.
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Get Steak and Eggs with Bubble and Squeak Recipe from Food Network
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This pizza is made with a combination of all your favorite breakfast foods, such as sausage, cheese, hash browns, and eggs. Top with thinly sliced red, yellow and green bell peppers for a beautiful (and tasty!) presentation.
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Get Rainbow Sherbet Cake Recipe from Food Network
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Forget you are eating leftovers when you bite into this delicious turkey noodle casserole!