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A stuffing made with Italian bread, garlic, parsley, Romano cheese and oregano is stuffed between the leaves of whole artichokes. The stuffed artichokes are then simmered slowly for an hour.
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For some reason, poaching eggs scares some people. Probably because when theyve tried to do it, they ended up with loose and wispy eggs instead of nice, tight bundles. There are a couple tricks to doing it right.
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Shrimp, rice, and diced tomatoes all simmered in chicken broth and gently kissed with the essence of saffron.
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Poblanos are not hot, but the will add a smoky flavor to this side dish once they're grilled.
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A great vegetarian twist on the non-vegetarian original, using TVP - or textured vegetable protein - in place of meat and seafood. This vegetarian 'ground beef' is tossed with corn, peas, mushroom
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Bacon and hot sauce give a kick to these traditional collard greens.
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This salad is the epitome of summer in a bowl.
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Spread a symphony of Bartlett pears, caramelized shallots, and thyme over garlicky, toasted baguette to make a gourmet appetizer crostini.
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A touch of yellow mustard gives this soy sauce-based marinade just a little zip. Your family will love these baked wings!
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Get Bay Roasted Chicken Recipe from Food Network
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Portuguese sausage, and kale are nestled in a thick potato soup.
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Need a side dish? Bake a batch of sweet potato fries that will please your friends and family. Soybean oil, labeled vegetable oil, helps brown evenly. Season as you please!