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An easy, zesty broccoli slaw dressing binds together this crunchy salad of broccoli, cabbage, tomatoes, scallions, almonds, and cranberries.
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Pan-sear sirloin steak in a cast iron skillet after a quick 45-minute marinade, then finish in the oven to make this flavor bomb of a steak.
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Cheesy and delicious, this hash brown casserole has a crunchy topping.
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This recipe is by Craig Claiborne With Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Spicy roasted chickpeas are crisp, spicy little nibbles. This is one snack that you can feel good about munching.
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The secret to this recipe is the grated eggs, which adds creaminess to this simple salad, finished off with sweet onion vinaigrette. It is sure to become your salad go-to!
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I made this for my husbands birthday, and it was a hit. We both ooohed and aaahed throughout dinner.
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This classic macaroni salad is a crowd-pleaser at every cookout, potluck, and picnic!
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This sauce is made from fresh Roma tomatoes and then run through a homemade canning process, and can be used to top spaghetti or pizza crusts.
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This rub goes great with pork shoulder and beef brisket.
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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Marinate boiled cheese tortellini in a delectable blend of red wine vinegar, olive oil and Dijon mustard seasoned with garlic, fresh basil, parsley and green onions. Chill thoroughly and serve as appetizers or toss with crunchy veggies in a salad.