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This garlicky marinade is a great way to add pizzazz any of your favorite meats. This recipe does not include specific meat, just take your pick!
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The three best foods in the world combined in a juicy grilled cheeseburger! These go great with Cowboy Mashed Potatoes!
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These homemade croutons taste like small bites of garlic bread.
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This fresh pesto is made from the flowery stems of garlic bulbs.
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Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.
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Frozen peas are microwaved and seasoned in this quick and easy vegetarian side dish, great for a weeknight.
Ingredients: peas, cheese, yeast, garlic powder
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Red and green bell peppers, red potatoes, corn and kielbasa swim in a creamy base in this easy, thick chowder.
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This homemade take on Szechuan green beans is less oily than the Chinese take-out version and gets a spicy kick from red pepper flakes.
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Small balls of bocconcini cheese are cubed for this update to the traditional caprese salad.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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The best way to prepare delicious grape leaves, or yeb'r't in Arabic, as handed down by my grandmother from Aleppo, Syria as brought to the US in 1912.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.