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Zucchini are hollowed out, stuffed with a cheesy mushroom filling, and broiled until browned and bubbling for an easy and meatless main dish. You can make them ahead and broil later, too.
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The dressing is herbed and creamy and the salad is full of great veggies - peas, green peppers, onions, and celery. Crunchy too. Ramen noodles and water chestnuts take care of that. Serves twelve.
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This is a favorite in our family at Christmas. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers.
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Tilapia is dressed up with red pepper, olive oil, fresh parsley, cayenne, and tomatoes in this Mediterranean-style dish.
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This recipe is by Matt Lee And Ted Lee and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Waffle Maker Pizza Recipe from Food Network
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If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup But if not, chicken stock works well, too.
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Shoyu Chicken is Hawaii's answer to teriyaki chicken. Chicken thigh meat is marinated in a sweet, spicy soy sauce marinade, then grilled and served with rice.
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Get White Chocolate Valentines Recipe from Food Network
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The creamy tang of the Roquefort dressing gives this chicken salad it's zip.
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Get Pear Strudel Recipe from Food Network