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Chef John brings big flavor to grilled chicken skewers by using a less-sweet teriyaki marinade and an herb-filled miso 'ranch' dipping sauce to finish.
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This festive pinecone-shaped cheese ball is always a hit! Cream cheese, crumbled bacon, green onions, and dill are topped with toasted almonds. Add a few pinenuts, too, if desired.
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Creamy quiche with Swiss cheese and imitation crab meat.
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These totally decadent cupcakes from Elizabeth Chambers, owner of BIRD Bakery, are the best way to combine chocolate and peanut butter.
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Refrigerate, covered, for up to two days. Bring to room temperature before serving. You can also make the brownies in a buttered eight-inch square baking pan lined with foil or parchment paper.
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Turkey, Monterey jack cheese, avocado, and a semi-homemade spread are wrapped up in a whole wheat flour tortilla for a quick and easy lunch. Make the chipotle mayo as spicy as you like by adding more or less chipotle chile.
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This delicious bay scallops appetizer is prepared quickly and easily in the air fryer and served with a spicy Sriracha mayo dipping sauce.
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Hearty liverwurst gets grown up in this pate-like appetizer that 's prepared in the blender. The "frosting " is actually cream cheese and mayonnaise whipped until smooth.
cooking.nytimes.com
This recipe is by Celia Barbour and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These tortillas stuffed with scrambled eggs, beans, and salsa are great anytime! Can be enjoyed cold as well, so they're perfect to pack for the kids' lunches (or to bring yourself). Very fast and nutritious!
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