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The classic pairing of lamb with bright green mint jelly has largely gone away, but lamb and mint is a delicious combination. Chef John combines fresh mint with orange marmalade as a tasty substitute for the store-bought jelly.
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A bold mixture of red-pepper flakes, garlic, thyme, lemon juice and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two.
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Potato tots topped with spicy eggs scrambled with green onions and bell pepper are then topped with Cheddar cheese for an awesome egg bowl breakfast.
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A sweet corn succotash salad with a tangy barbeque vinaigrette: the perfect side dish for a picnic.
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This quick cooking dish features seasoned browned chicken breasts cloaked in a smooth sauce made with sour cream, green onion and cream of chicken soup.
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This is down home recipe includes a terrific buttermilk marinade. The longer the chicken marinates, the better the chicken turns out!
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Multi colored fusilli pasta is dressed up with smoked salmon and lots of veggies. Spice it up with a little cayenne pepper if you like.
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Get Angry Hushpuppies Recipe from Food Network
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Delicious, juicy and tender, this recipe was given to me by a true Cajun sixteen years ago and has been on our Thanksgiving table ever since.
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These easy butternut squash ravioli are a terrific way to use up leftover roasted butternut squash. They can stand in equally well as either the ideal appetizer or as an elegant main dish for dinner. The secret? Wonton wrappers instead of pasta make these ravioli incredibly easy.
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Pot-roasted beef is shredded and simmered with hot, spicy sauce. This recipe will feed a crowd (16 to 20 sandwich servings). Leftovers may be frozen for later use.
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This is a recipe I made up after eating LOADS of bland chicken breasts. Chicken is so easy to prepare and this recipe makes the meat extra tender and juicy.