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A popular Tex-Mex casserole of chicken with creamy tomato sauce, tortillas, vegetables and Cheddar.
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Get "Da Beef" Italian Pot Roast Sandwich Recipe from Food Network
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This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.
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A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!
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Get Camping Muffuletta Recipe from Food Network
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Stir-fry beef strips with green peppers, and serve in a savory tomato sauce for an easy supper that's on the table in an hour.
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Quinoa, lettuce, avocados, and black beans are layered in these easy vegan bowls topped with a Mexican-inspired green chile cilantro sauce.
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Get Spinach and Red Pepper-Stuffed Chicken Recipe from Food Network
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Get Spicy Rum Chicken Wings Recipe from Food Network
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Faux cheeses made with nuts are key to vegan cooking. Chef Sean Baker re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which is available at well-stocked specialty and natural food stores.
cooking.nytimes.com
Asparagus doesn’t have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt That’s fine for the first week or two of the season, but then it’s time to dial up the interest factor and add some spice Asparagus actually stands up quite well to aggressive flavors
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Bread dough is baked in a Bundt® pan and stuffed with muffuletta essentials like ham, cheese, and olives to make this giant party sandwich.