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This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first.
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Green bean casserole takes on an Italian-inspired twist with the addition of onions caramelized in balsamic vinegar and a Parmesan cheese topping. Serve at Thanksgiving or for a special occasion.
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A delicious Italian appetizer that was divided and revised and modified over several years. I hope you enjoy it ...
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Raisin bread, orange juice, rosemary and fresh cranberries are used in this stuffing for a 12 to 14 pound turkey.
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This spicy split pea soup is a great addition to any Indian-themed meal. It pairs well with samosas and naan bread.
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This garlicky red potato and asparagus dish is easy and delicious. It can be served hot or cold.
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These tender seared scallops with a delicate herb crust make an elegant main course.
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A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.
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A classic Quiche Lorraine with bacon, onions, eggs and cheese.
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Get Omelet with Fines Herbes Recipe from Food Network
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Get Mama's Red Tamales Recipe from Food Network
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Get Mama's Red Tamales Recipe from Food Network