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This easy mushroom risotto is baked--not stirred on the stove--and clean-up is so easy!
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Garlicky and peppery, this shrimp recipe will definitely be requested by your guests. Be sure to have some crusty bread to sop up the delicious sauce.
cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken and pan-fried potatoes baked in a potent lemon, garlic and herb sauce.
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Always a brunch favorite, hash is a hearty dinner option as well. You might top each serving with a fried egg. The yolk makes a silky sauce for every bite it touches.
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Italian bread salad is the inspiration for this simple stuffing that bakes in a dish alongside the hens until crisp and golden brown.
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Mushrooms and crawfish, simmered in half and half with Parmesan cheese and parsley. Seasoned with crushed red pepper and Creole seasoning. Serve over fettuccini noodles.
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This steak marinade is made with soy sauce, lemon juice, Worcestershire sauce, garlic, basil, and brown sugar.
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Cooked couscous is combined with an interesting variety of salad fixings - chickpeas, raisins, almonds, red onion, and bell pepper - and then topped with a creamy, cumin-infused yogurt dressing.
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An elegant sauce of herbs, capers, and garlic.
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Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with onion and a dash of white wine in this marinara sauce recipe.
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This rice and sausage stuffing is always a hit.