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Ree Drummond makes a black bean burger that even a cowboy could love.
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Green chiles and jalapeno peppers spice up this spin on the classic party dip.
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At The Sentinel, Dennis Leary's riff on a Reuben uses locally made corned beef and fresh focaccia, but the sandwiches are just as delicious with top-quality deli corned beef and store-bought flatbreads.
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Inspired by leftover frozen pumpkin from autumn, a love for peanut butter, and a look in the cabinets, I created this recipe on a cold night.
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Red and green Chilean grapes, freshly chopped parsley and toasted pecans are just a few of the ingredients that make this wild rice stuffing stand out from the...
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Made with butter and two kinds of cheese, these mini twice-baked potatoes topped with Creole-seasoned shrimp are an impressive appetizer.
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Take baked potatoes to the ultimate level of creamy, cheesy, buttery goodness. Then top with bacon. Mmm bacon!
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This is how my mother in law makes beef stew and she is from Alabama. As southern as you can get. Do not use generic tomatoes, they make this bland. I use arm shoulder roast and cut it up cause some beef stew meat is too tough. You can also make this with turtle meat and call it turtle stew, that's what we do! You can adjust the ingredients according to your own taste. We love to eat this with buttered bread.
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This loaded breakfast skillet with potatoes, bacon, onions, eggs, and Cheddar cheese makes a hearty and delicious breakfast or brunch dish.
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Layers of whole grain bread, spinach, ham, and cheese bake in a mixture of eggs and fat-free half-and-half in this simple breakfast strata recipe.
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A sausage dip with just enough of a spice kick to keep them coming back for more! Serve with crackers and cocktail toasts.
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This low-cal salsa packs a punch with roasted habanero, jalapeno, and red chile peppers. Consider wearing latex gloves when handling the peppers during preparation!