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Replace meat with seitan, a wheat gluten-based meat alternative, to make vegetarian-friendly fajitas. Serve with taco sauce, sour cream, and guacamole.
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The rich texture and slight tartness of creme fraiche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie.
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You can substitute 1 1/2 cups of shredded Monterey Jack cheese plus 1 cup of sharp white Cheddar cheese for the Spanish cheeses.
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Get Bell Pepper Slaw Recipe from Food Network
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Get Rosemary-Garlic Steaks with Arugula, Tomatoes and Parmigiano-Reggiano Recipe from Food Network
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Get Mozzarella Salad Recipe from Food Network
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Canned chicken, Greek yogurt, taco sauce, and ranch dressing combine in the slow cooker to make this cross between tacos and Buffalo dip.
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Made with readily available spices and seasonings, this quick and easy grill rub will make your steak sing! The brown sugar, chili seasoning and ranch dressing mix come together in this spicy, sweet, and tangy rub. A great way to add lots of flavor!
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Get Welshcakes Recipe from Food Network
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This trifle is simple to prepare, but does require 4 hours refrigeration before serving. Can be prepared the night before.
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Berries grilled in a foil pack are delicious with everything from ice cream to grilled pound cake.
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The classic European sponge cake. No chemical leavener, just air that is beaten into the eggs. Folding ( stirring without deflating) is the biggest factor. Be gentle!
Ingredients: cake flour, sugar, salt, butter, eggs, vanilla