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Baking kale tossed in a mixture of sriracha and lime juice delivers a tasty, guilt-free way to eat your greens!
cooking.nytimes.com
This recipe is by Craig Claiborne With Pierre Franey and takes About 10 minutes, plus refrigeration and freezing. Tell us what you think of it at The New York Times - Dining - Food.
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Creamy, zesty deviled eggs are always a favorite.
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Ground beef is mixed with egg, bread crumbs, prepared mustard, and Worcestershire sauce, formed into patties, seasoned with salt, pepper, and garlic salt, then sauteed for 10 to 15 minutes.
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Get Polenta Pizza Bites Recipe from Food Network
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Impress your guests with a pesto and pine nut-stuffed, baked Brie covered in crescent rolls. Serve with crackers or eat a slice by itself!
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Country style ribs smothered in hearty stewed tomatoes are easy to make when you use a jar of pasta sauce! Liven things up with some sliced mushrooms or peppers. Serve over noodles and you've got a deliciously rustic meal.
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Finadene is an all purpose pepper sauce that can be used as a marinade, or poured over rice or cooked meat.
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Tender chicken, enchilada sauce, cheese, and corn tortillas are layered and baked together for a mighty big taste with only four ingredients!
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Meaty portobellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato.
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A honey-based marinade gives these grilled pork chops a sweet and savory flavor for your summertime grilling.
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These flavorful lamb burgers have no bread crumbs or other carb-heavy ingredients!