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Collard greens get a smoky flavor from smoked paprika and liquid smoke in this greens side dish great for both vegetarians and meat eaters.
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Get A Modern Version of an Ancient Paella: Saffron Rice with Chicken, Shrimp, Stringbeans, and Snails Recipe from Food Network
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In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.
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A sour cream cornbread recipe with whole-kernel, canned corn.
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Sneak healthy groats into your morning eggs.
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Finely chopped celery and onion give these classic deviled eggs a nice crunch.
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Get Manchego-Stuffed Pork Burgers Recipe from Food Network
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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This is a terrific rub for chicken. It adds amazing flavors, seals in juices, and gives the finished chicken a lot of color.
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This mixture of ground beef, onions, raisins, olives, and hard-cooked eggs is a Peruvian recipe for empanada filling.
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 15 minutes, plus up to 5 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.