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cooking.nytimes.com
This recipe is by Marian Burros and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A deliciously different California inspired pizza made with avocado spread in place of pizza sauce, and topped with chicken and Monterey Jack cheese. Great for a light meal.
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Chef David Chang's family tradition holds that each of his relatives bring their own "famous" dishes to Thanksgiving dinner. Try this brussels sprouts recipe, which has been David's own famous dish for six years now.
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Grated blue cheese, instead of chunks, creates more blue cheese flavor in this easy, creamy dressing.
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These quinoa and apple stuffed peppers are fresh tasting and healthy. They make a great side dish or a meal on their own.
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Zucchini sticks coated with soy batter and seasoned bread crumbs bake up into a light appetizer or side dish option that's vegan to boot.
www.chowhound.com
This has been an alltime family favourite. We use the smaller buns for deck parties and the larger buns for a main meal with a large salad. Recipe can be doubled...
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Lobster tail meat adds a new twist to the traditional pot pie. It will become a family favorite comfort food!
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Lobster tails topped with crab dressing make an exquisite but surprisingly simple meal for two. Serve with fresh lemon wedges.
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This spicy, savory, and sweet seasoning blend is quick to make, and goes with just about everything. Use it to flavor your favorite recipe for a tasty change.
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Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.
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This crispy and satisfying appetizer is a lower-guilt alternative to deep-fried pickle chips. Using pre-sliced pickle chips is a shortcut that makes this quick to prepare.