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A richly flavored marinade is the key to the perfect grilled leg of lamb!
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Preserve the bounty of the season by canning your tomato harvest. This canned marinara sauce will stock your pantry for the winter and provide a tasty sauce for pasta, vegetables, and meat dishes.
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The flavorful marinade - made with soy sauce, sesame seeds and oil, garlic, and a little sugar - gives a unique flavor to beef and vegetables. Serve over white rice for a complete meal.
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Put an Italian spin on your stuffing with this recipe using focaccia bread, pine nuts, sundried tomatoes, and marinated artichoke hearts.
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This rum and vodka-spiked smoothie will knock you off your feet!
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Mashed potatoes mixed with chopped ham and fresh chives are shaped into cakes and baked until golden brown and crisp.
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Cooked eggplant is mixed into an egg, breadcrumb, cheese, and veggie mixture, chilled and then shaped into tiny balls. They 're double dipped in flour and fried in oil until crusty and delicious.
cooking.nytimes.com
This recipe is by Steven Raichlen and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Zucchini stuffed with sausage, three cheeses and diced tomatoes. A delicious combination.
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Fluffy mashed potatoes are baked with plenty of sharp cheddar cheese. This crowd-pleasing side dish is comfort food at its best.
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These juicy lamb burgers are filled with goat cheese, roasted garlic, fresh rosemary, chipotle chiles and glazed with maple syrup. Serve on ciabbatta bread with a side of oven roasted potato wedges with italian herbs and pesto aioli.
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A base of crunchy tortilla chips is perfect for soaking up a spicy enchilada sauce and holding up a cheesy, eggy topping.