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Spiced lamb is simmered with rice and whole heads of garlic in this Central Asia-inspired dish.
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Use fat-free chicken broth and fat-free half-and-half to get fewer calories in your creamy zucchini soup without losing the creamy, thanks to this quick recipe.
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Get Skillet Rosemary Chicken Recipe from Food Network
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Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from The FourCoursemen's Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
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Get Slow-Cooker Georgia Pulled Pork Barbecue Recipe from Food Network
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Broccoli, chicken and cheddar cheese nestled on cushion of yellow rice, under a capping of seasoned bread crumbs.
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Make this simple shrimp stock infused with shrimp shells, garlic, lemon, and aromatic vegetables base as the perfect base for gumbo, etouffee, or any other seafood dish.
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Chef John uses thin slices of beef round to make beef rouladen, classic German comfort food. Topped with mustard, onions, bacon, and pickles the beef is rolled up and braised until fork tender.
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This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
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This satisfying casserole can be prepared from scratch in an hour, or it may be prepared the night before, and baked later for an even quicker meal.
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Tater tot potatoes baked with cream of chicken soup, onion, sour cream and sharp cheddar cheese, topped with buttery corn flakes.
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Get Guacamole with a Kick Recipe from Food Network