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Quesadillas on the grill make for a quick and easy supper on a hot day. Cooked chicken and imitation crab are great substitutes for the shrimp, as well as any vegetables and cheese of your choice. Serve with a tossed salad and Mexican rice.
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Most risotto recipes require standing at the stove and stirring the pot continuously; this simpler version lets the oven do all the work.
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Cajun seasoning makes these savory potato latkes a little bit different.
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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Simmered with chili beans, tomatoes, and corn, this hearty turkey chili is sure to become a favorite!
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Flounder is baked in a Parmesan tomato sauce made with Italian herbs and seasonings, olives, and white wine.
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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
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This recipe is by Leslie Bruni and takes 3 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked chicken adds interest to this basic vegetable stir fry, served atop delicate angel hair pasta.
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This is one of our favorite hamburger recipes. You can substitute bleu, gorgonzola, or feta for the Roquefort cheese.
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A lemony sauce coats rice, clams, and cod in this delicious version of a traditional Greek favorite. If the rice soaks up all of the sauce, add a little more chicken stock.
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Save a few bucks by making your own dry rub for pork from items you likely already have in your spice cabinet plus ground dried chipotle pepper.