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Classic, versatile veggie loaf can be made in muffin cups for a mini variation.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These restaurant quality stuffed mushroom caps are filled with a blend of cream cheese, goat cheese, and onions and drizzled with garlic butter before broiling.
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Get Penne with Pesto Recipe from Food Network
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Pork marinated in a marsala-honey sauce is simmered and served on a roll alongside a sweet and spicy sauce in this pork chop sandwich recipe.
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This sauce is very hot, but not too insane. For maximum heat increase habaneros as desired.
cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
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Gail Simmons amps up the broth with soy sauce, rice wine vinegar, ginger, and garlic and uses white-rice noodles instead of black (they're easier to find), cooked briefly to keep their texture firm.
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Country-style pork ribs are marinated in a Burgundy wine sauce, then slow-grilled to perfection in this great grilling recipe.
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A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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Use these healthful meatballs in Mini Barbecue Meatball Sliders or over whole wheat spaghetti and sauce.