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This kabocha squash and sweet potato soup spiced with garam masala and garnished with fried onions is a filling dinner option in the winter.
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A flavorful oyster stuffing is made with dry bread crumbs, with mushrooms and plenty of onion and celery for flavor and texture.
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Potato wedges are fried with seasonings and plenty of jalapeno flavor. Spicy and delicious! Excellent with sour cream, ketchup, BBQ sauce, or steak sauce.
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Line the inside of bell peppers with bacon and fill with a mixture of rice, ground beef, ketchup, and barbeque sauce for a fun spin on stuffed peppers.
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Chef John's recipe for lamb shanks braised in saba (mosto cotto) is a foolproof winter dish that is rich, delicious, and easy to make. You can use aged balsamic vinegar for the saba, too.
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Turkey kielbasa, spinach, and lentils are combined to yield a hearty soup.
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Try this one on for size if you love mushrooms. Venison steaks are simmered in onion mushroom gravy. This is my husband's favorite (and we eat game at least 3 nights a week). Now THIS is good eatin'!
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A vegetarian version of Philly cheese steak using seitan in place of meat is a delicious and guaranteed crowd-pleaser for the vegetarians in your life.
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This garlicky fall-off-the-bone roast chicken is crispy on the outside and tender and juicy on the inside. Everyone will be asking for the recipe!
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This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish.
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Any mild melting cheese, like cheddar or Monterey Jack, will work here. This recipe can easily be doubled to feed a crowd.
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A totally Italian antipasta is Crostini-toasted bread. In Le Marche crostini con fegatini di pollo chicken liver is a must! Normally I am not a big fan of liver...