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This recipe is very similar to a tartar sauce used at a famous South Texas seafood restaurant. An important part of this recipe is to ensure that all ingredients have been finely minced together. Hope you enjoy.
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Wedges of cabbage are grilled inside a packet of foil with onion, bell pepper, garlic and butter.
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This is a fast and fresh salsa made with roma tomatoes, canned tomatoes and green chiles, cucumbers and cilantro.
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Simple, pretty and delicious. Pasta, shrimp, celery, onion and peas, all tossed in a creamy ranch dressing.
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A hearty and homey potato, vegetable and egg scramble.
cooking.nytimes.com
You can use fresh baby artichokes for this if they’re in season Otherwise, it may be easier to find frozen ones.
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Dazzle guests with this creamy, cold cauliflower soup.
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Chuck or rump roast is done in a slow cooker for 6 to 8 hours with garlic powder, onion powder and bottled barbeque sauce.
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A Cajun twist on a classic rice stuffed green pepper - andouille sausage, shrimp, and Creole seasoning.
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A light-tasting stew rich with turkey thigh meat, artichoke hearts, yellow squash, tomatoes, carrots, garbanzo beans, and parsnips is garnished with fresh dill. Slowly simmer it all day in the slow cooker; boil up some egg noodles and dinner is ready.
cooking.nytimes.com
These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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Spicy barbecue sauce and smoky bacon add a punch of big flavor to this creamy dip.