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Pineapple, Spanish peanuts and lots of chopped apples are folded into whipped topping and a nice, thick cooked pineapple juice dressing. Chill for an hour and serve to twelve for dessert.
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Slow-cooked with shallots, wine, and herbs.
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Breakfast fried rice, made with eggs, bacon, and onion, will provide a hearty breakfast on a weekend morning.
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Asparagus cooked right in the frying pan, drizzled with an onion-wine glaze and parmesan cheese.
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A classic roasted beet salad with oranges, radicchio, and black olives.
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This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This fresh lentil salad is great all year round, but is especially refreshing during the summer.
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This guacamole recipe mixes together ripe avocados, onion, crispy bacon, tomato, and chipotles in adobo sauce for a smoky kick.
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No time to make dinner? This Asian-inspired salmon and rice dish comes together in only half an hour and is chock-full of healthy omega-3s.
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Dried cherries replace raisins, and melted toffee bits add a chewy topping in this delicious twist on traditional Canadian butter tarts.
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A delicious gluten free chicken sausage and broccoli rabe rotini dish the family is sure to love.