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Potato and ham stew is the perfect comfort food to make using leftover ham and a ham bone. Serve with warm biscuits or over a baked potato.
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Corn tortillas are lightly fried to make a crisp pizza crust in these fun Cinco de Mayo-inspired appetizers.
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Need an alternative to the same old green bean casserole? This version adds corn, sour cream, and Colby-Jack cheese!
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Black cherries and creme de cassis are swirled into a vanilla Greek yogurt-based frozen yogurt for any fancy occasion.
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Tasty crab cakes with a Korean flair - these are seasoned with fish sauce, fresh ginger, and cilantro.
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This ground chicken chili with sweet potato and mushrooms - but no beans! - is made in the Instant Pot(R) and is Whole 30(R) compliant.
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Mushrooms and onions sauteed in butter and thyme are combined with flour, chicken broth, half and half, Parmesan and the liquid from marinated artichoke hearts to make a rich and delicious sauce. Fold in the artichokes and serve over hot linguini.
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These open-faced vegetarian empanadas with a creamy corn filling flecked with spring onions are a classic Argentinean snack or appetizer.
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These vegan pumpkin spice cookies, made with almond milk, pumpkin, and vegetable oil, are quick and easy to prepare during the holidays.
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Chickpeas, peanut butter, hummus, and oats are all that it takes to make these super delicious, quick and easy 4-ingredient vegan burgers.
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Roasted poblano peppers add depth and spice to this chunky corn chowder with potatoes and fresh corn that's perfect for a chilly night.
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Not unlike a hot crab dip, this creamy seafood mix goes under the broiler on individual bread rounds.