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Left in the baking tin and covered with cheesecloth, these tomato hand pies are ready to pack. They can be baked a day ahead and refrigerated. The pies will come to room temperature on the trip to the picnic site.
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This combination of hamburger, beans, and bacon over biscuits will bring out the cowboy in anyone. It has become a family favorite. It is so easy to make, and we love to make it when we're camping.
cooking.nytimes.com
This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These paleo-style, muffin-shaped omelets with meat and vegetables are easy to make and easily adaptable.
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Get Wisconsin Beef-and-Cheddar Brats Recipe from Food Network
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Get Wahoo (Ono) Poke Recipe from Food Network
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Potatoes and browned Italian sausage are simmered in chicken broth in this creamy soup with spinach and evaporated milk.
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A delicious and easy quinoa pilaf with sauteed onions, carrots, and walnuts. Served with a salad and crusty bread, this pilaf makes for a complete meal.
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Get out your grater or food processor, you'll need to grate up a bunch of zucchini. But this is what makes these patties fry up so wonderfully. A nice change from potato pancakes. Serve with a bit of tomato sauce or sour cream dabbed on top.
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Egg drop soup gets a new twist thanks to coconut milk and curry powder added to the mix.
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These savory potato waffles are similar to potato pancakes, but in waffle form. The batter consists of onion, garlic, and mashed potatoes cooked until golden brown in your waffle iron. Serve with fish or chicken and sauteed apples.
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Canned chili is the time saving key to this quick and zesty enchilada dish.