Search Results (16,678 found)
www.chowhound.com
This recipe is great because you can take anything that you might have in the fridge and throw it into a frittata. I used things that I needed to get rid of...
www.allrecipes.com
A chili for autumn! Turkey, pumpkin, and traditional chili ingredients go together well in this spicy concoction.
www.allrecipes.com
A baked sweet potato is topped with onions, peppers, vegetarian meat, and a dollop of yogurt. This is a very easy and very filling weeknight meal and is easy to switch up depending on what is in the pantry.
www.allrecipes.com
Great directions to make the most perfect, fluffy and foldable omelet. Stuffed with gently sauteed vegetables and lots of cheese. Yummy indeed.
www.allrecipes.com
Restaurant-style buffalo chicken wings can be prepared in the comforts of your own home with a few simple ingredients.
www.allrecipes.com
This recipe shows how you can shock your greens to stay brilliant, while making a presentation that says you really care about your food. The combinations of color with the bright green, red flakes, and white/brown topping is pleasing. The taste highlights sweet against spice, with a nice, crisp bite of seasoned broccoli.
www.allrecipes.com
Marinate chicken in Italian-style dressing and grill with veggies.
www.allrecipes.com
My wife prefers my pan-fried steaks over grilled Filet Mignon, New York Strip or Sirloin any day. The key is not so much the cut of the meat, rather how it is prepared to give it its magic.
www.allrecipes.com
Delicious fajita marinade made with lime juice, olive oil, and soy sauce, and spiced up with cayenne and black pepper. Makes enough marinade for 2 pounds of meat.
www.allrecipes.com
Minced clams are mixed with cream cheese and lightly flavored with spicy sauces. Serve this dip with chips at your next party. Don't be shellfish!
www.delish.com
This recipes lets you have crispy chicken without all the hot oil.
www.allrecipes.com
Use this dry rub on your favorite meat before grilling. It stores well in an airtight container, and I've had a lot of positive feedback no matter what I cook it on.