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The stromboli that I make uses pre-made pizza dough. But bread dough can be used as well. Kids love this pizza creation and adults love the grown-up pizza creation. Also, I always have left-over mixture, which I use the following day with Spaghetti.
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Get Slow-Cooker Chipotle Chicken Stew Recipe from Food Network
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A gently spiced marinade sets the stage for skewered chicken and mushrooms garnished with diced tomato and green onion. Sure to be a summertime favorite, hot off the grill.
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Sweet and sour sauce brings a new Asian-inspired twist to the traditional pasta salad. Serve with your favorite chicken, pork, or beef as a refreshing side dish.
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Black beans and tomatoes are simmered with spices and herbs in this flavorful side dish from Argentina.
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Here's a great make-ahead side dish that makes a wonderful addition to a buffet, picnic or barbecue. Its subtle flavors will complement just about any main course and are sure to impress your guests!
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Ground lamb is seasoned with fresh mint and cilantro, and ginger and green chili paste, and made into delicious shish kabobs. Serve with lime wedges, mint chutney, and sliced, sweet Vidalia onions.
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Zucchini boats with ground turkey are fancy but simple to make by sauteing peppers and mushrooms, mixing with cheese, and baking together.
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Shrimp and thin rice noodles join spinach in this tasty, Vietnamese-inspired soup.
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A hearty main-dish pasta salad with ground lamb, spinach, lemon juice, mint, and feta.
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The secret to a great tuna melt is revealed in Chef John's recipe. It is okay to mix fish and cheese sometimes and this is one of those times.