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Mark and Lisa Bastiaansen, egg farmers in Arkona, Ontario, enjoy this layered egg casserole at Christmas and other times during the year.
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Serve this with our Lemony Kale Salad for dinner, or on its own for a light lunch.
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Ranch dressing is quick and easy to make at home. Just combine mayonnaise, sour cream, buttermilk, and herbs for a thick and creamy salad topping.
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Get Mungo-lian Barbequed Tri Tip Sandwiches Recipe from Food Network
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This pasta salad uses spaghetti and anchovies with light amounts of lemon juice, balsamic vinegar, and pepper.
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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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This delicious spaghetti squash casserole combines cooked ground beef, onion, and bell pepper with baked squash, served in the squash shell.
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This traditional Turkish breakfast dish filled with tomatoes and red peppers is hearty enough for dinner.
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Chickpeas, feta cheese, tomatoes, and fresh basil are dressed in a quick and easy vinaigrette sweetened with honey in this summer salad recipe. Great side dish for BBQ season.
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Jalapeno peppers loaded with a spicy four-cheese blend are a hearty appetizer that will leave your guests asking for the recipe.
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Get Tony's Smoked Beef Brisket Recipe from Food Network
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Shrimp sauteed in olive oil, with a brandy sauce flavored with garlic shallots and oregano. Great served with a rice pilaf and salad!