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This is a great spread to serve with crusty breads, toasted pita, or raw vegetables. I add roasted garlic and oregano to mine to complete the flavors!
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.
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Eggs, assorted veggies, shredded cheese, hash browns, and bacon make a great brunch casserole that feeds a crowd.
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Jalapeno peppers loaded with a spicy four-cheese blend are a hearty appetizer that will leave your guests asking for the recipe.
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Easy scrambled eggs get jazzed up with dill weed, bell pepper, onion, ham, and a touch of mayonnaise and half-and-half.
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Recipe for Heirloom Tomato Gazpacho, as seen in the August 2007 issue of 'O, The Oprah Magazine.'
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Quinoa, which is used like a grain but is really a seed, can be found at natural foods stores and many supermarkets.
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Get Summer-ish Succotash Salad Recipe from Food Network
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This festive and flavorful side dish with roasted Brussels sprouts, bacon, and sauteed corn will be the star of your next barbeque party.
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Get Grilled Ratatouille Salad Recipe from Food Network
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Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.