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Country-fried cube steaks dredged in a spicy flour coating are pan-fried, then gently simmered in rich onion gravy until tender.
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Lamb, rice, and ground dried mint fill these delicious, Greek-style bell peppers.
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These clams are steamed in dark beer with chourico sausage and red onions for a full flavored meal.
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Pomegranate seeds and their tart, juicy membrane are a colorful and flavorful addition to a blend of peppers and herbs!
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A zesty Mexican-inspired casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
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Green beans steamed with chicken broth are topped with crumbled turkey bacon and a creamy, butter-free dill hollandaise sauce.
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Seasoned rice and chicken cook together with vegetables for a satisfying single-skillet meal.
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This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hint of curry powder, lime juice and zest, and a bit of spice from hot pepper sauce add zing to this cooling, summery cucumber and avocado salad.
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This recipe for Hungarian stew made with pork loin and bacon is seasoned with paprika and served over egg noodles.
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Tender filet mignon is drizzled with a savory Gorgonzola cream sauce and topped with crumbled bacon bits and sliced green onions.
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Peppered shrimp is simmered in store-bought Alfredo sauce. Cayenne pepper and Romano cheese give it an extra kick.