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Ground beef and sausage are the main ingredients of this spicy sandwich filling. The heat level can be upped even further by adding hot pepper sauce.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.
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Seasoned sauteed vegetables are topped with eggs and cheese and baked. It's that simple, and it is delicious.
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Tender cheesy grits are served with cooked shrimp and bacon in a Carolina brunch classic.
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An oregano/olive oil dressing with a dash of lemon makes this greek salad recipe just a bit different. All the veggies are chopped so when the salad is tossed, each bit gets its equal share of dressing.
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This is a hearty and colorful milk-based chowder with bell peppers, canned corn, and Monterey Jack cheese.
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This is a crisp lettuce salad with a zippy sweet and sour dressing. Always a hit at a gathering, but doesn't store well. Very quick to prepare at the last minute.
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My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!
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This is a delicious and fancy variation of the classic Easter appetizer. The prosciutto adds a wonderful saltiness and goes beautifully with the eggs.
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Throw some hot Italian pork sausage, bell peppers, and onions on the grill for an easy weeknight dinner.