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Scalloped potatoes with ham, made with a creamy Alfredo sauce, will be the hit of the dinner party or a nice addition to Easter brunch.
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Easy and extra-tangy with Dijon mustard and sharp cheddar cheese.
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Vegetarian meatballs made with tempeh and plenty of seasonings are a tasty substitute for beef meatballs and go well with spaghetti or on a submarine sandwich.
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It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
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This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mild salsa is made with fresh tomatoes, garlic, bell pepper, and serrano and jalapeno chile peppers, and can be made more spicy by using more serrano peppers.
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Red pepper flakes give these tasty turkey sandwiches a little zip.
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If you like French Onion soup you'll love this easy-to-make French Onion Bruschetta!
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Make this crust for our Herbed Quiche with Blue Cheese. Recipes by Emeril Lagasse, from "Farm to Fork," HarperStudio, New York, 2010, courtesy Martha Stewart Living Omnimedia, Inc.
Ingredients: flour, salt, black pepper, butter, water
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These quick and easy hush puppies use corn muffin mix and are nicely spiced with garlic and onion powder.
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.