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This Mediterranean-inspired salad combines brown rice with red bell peppers, raisins, olives, and feta cheese. It is tossed with a simple balsamic vinaigrette for a lunch or dinner salad.
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Small tart shells are filled with bacon, Swiss cheese, and green onions creating a hearty mini quiche for brunches or dinner parties.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Making your first turkey?  You can't go wrong with this easy-to-follow recipe that gives you step by step instructions that ensures beautiful and flavorful results.  This is a recipe you'll rely on year after year.
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This creamy macaroni and cheese makes a speedy, tasty, and filling meal for one.
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A sweet and creamy tuna salad with crabmeat, chopped egg, pickle relish and onion. Seasoned with dill weed and yellow mustard. Great on crackers or to use as a sandwich filling.
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Mix up an easy barbecue-style sauce sweetened with maple syrup to cook with chicken breasts in a slow cooker. Dinner is ready 30 minutes after you get home.
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Get Stuffed Bloody Mary Recipe from Food Network
cooking.nytimes.com
A creative and fun way to enjoy a great fall and winter vegetable: crunchy “buns” of roasted brussels sprouts with a tasty middle -- a confit of caramelized onions, tangy mustard and savory tempeh -- that makes for “dreamy bites of pure umami goodness," said Marla Rose of Berwyn, Ill who sent us this special recipe.
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A creamy cheese sauce tops pasta in this homemade, kid-pleasing baked macaroni and cheese recipe sprinkled with breadcrumbs.
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This egg casserole has a little zip to it due to the pepperjack cheese! A big hit at church brunches
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For this protein-rich, multi-textured salad, quinoa and roasted brussels sprouts are tossed with a mustard-shallot vinaigrette. The salad gets a delicate sweetness from dried apricots and a nutty crunch from toasted almonds.