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A filling and delicious meal of tangy cabbage with potato and cheese filled pierogies. Serve with a tossed green salad, if desired.
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Coconut, caramel, and nuts elevate plain popcorn into a special party snack.
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This recipe is by Molly O'Neill and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This green bean side dish delivers a fresh flavor with feta cheese as an accent.
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You're not going to believe how awesome this chili tastes and how easy it is to make. I make batches and take it to work for lunch for the week. It's really filling and very healthy. You can substitute the chili beans with kidney beans if you wish, but be sure to drain them if you do. It's even better the next day, and if you omit the optional cheese, it's vegan-friendly!
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The creamy, mellow-flavored butternut squash filling of these wonton wrapper raviolis makes a wonderful contrast with the savory sage butter sauce.
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Keep black beans, a couple of cooked chicken breasts, rice, and a few other ingredients on hand so you can make this quick Mexican-inspired chicken dish anytime. Use your choice of cheese.
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Top your perfect salad with my creamy and chunky blue cheese dressing recipe. It has a nicely balanced flavor and nice sweetness with a great creamy and chunky balance.
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Crunchy broccoli and cauliflower florets are tossed with salty bacon, hard-boiled eggs, cheddar cheese, and a mayo dressing.
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These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
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Creamy shrimp fettuccine with garlic, cream, white wine, and peppered with chopped blanched broccoli