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This exciting variation on a tuna melt is made with canned salmon, wasabi paste and mayonnaise. The spice is balanced by the sweet and tangy flavors of tomatoes and pickles.
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This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
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Get Grilled Zinfandel Peaches Recipe from Food Network
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New Orleans chef John Besh shows Food Network Magazine how to make a Gulf Coast favorite: baked oysters.
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This is Mexican street food at its finest. Anytime I visit El Paso or Mexico the craving of Elote en Vaso steps into high gear. Now anytime I crave this I whip...
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This quick recipe for a hot and hearty submarine sandwich is easy to prepare. Use your choice of cheeses and be creative with additional ingredients such as bell peppers, onions, or tomatoes.
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This is a nice change from regular old pasta with tomato sauce. You can serve a large portion as a main dish, or I've even used this as my 'salad' at dinner parties. Really simple!
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This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot and creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, an
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Parmesan cheese and fresh basil season these delicious fried zucchini fritters.
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Fresh cherries and cream cheese lend their flavors to this yummy frozen treat.
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Cheese and garlic are all you need to make simple potatoes simply splendid!
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Sliced potatoes layered with cream and tangy goat cheese.