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Baked, stuffed clams - the best you have ever eaten!
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A lighter version of egg salad has a healthy amount of fresh celery and green onion in a dressing made with reduced-fat mayonnaise, mustard, and horseradish for zing.
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Cream cheese, sour cream, a few seasonings (and of course, smoked trout!) are all you need to make this easy smoked trout dip.
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Hard-boiled eggs, bacon, and tomato are stirred into avocado in this savory tostada filling.
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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It's easy to make a smoky, flavorful rub for grilled meats that features ground chipotle pepper for a hint of heat..
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Everyone's favorite luncheon meat, SPAM®, is transformed into delicious fries with a spicy garlic sriracha sauce!
cooking.nytimes.com
This recipe is by Bryan Miller and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Made with 18 eggs, two cups of cheese, and one cup of cream, this frittata makes a decadent brunch dish for a crowd.
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Citrus-grilled burger with authentic Cuban toppings.
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The marvelously versatile deviled egg is made new and different with Parmesan cheese, oregano, Dijon mustard and a dash of hot sauce.
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Give classic deviled eggs a creative twist by adding smoky flavor with smoked paprika and crumbled bacon. It's the perfect appetizer for all your gatherings – from game day parties to picnics and backyard cookouts.