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Parmesan cheese bubbles on the surface of this rich chafing-dish dipper that gets its tang from marinated artichokes. Three cloves of garlic punch up the flavor of this favorite appetizer.
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This spicy, marinated broiled chicken dish is the same as that of a well-known restaurant chain's Tequila Lime Chicken. Enjoy! Serve with rice and pico de gallo salsa, if desired.
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This is the classic recipe developed from leftovers that were going to spoil if I didn't use them. Checking the fridge, I had lots of zucchini, a lime, and half...
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Get Bobby's Christmas Punch Recipe from Food Network
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Get New! New England Clam Chowder Recipe from Food Network
cooking.nytimes.com
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes
cooking.nytimes.com
Cooked fruits and simmered compotes are among the simplest of French family sweets While they’re usually served with little more than heavy cream, crème fraîche, or plain yogurt, they can also be paired with rice pudding or French toast, moistening the pudding or toast with the poaching syrup and then spooning over the fruit.
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Get Thai Peanut Spaghetti Squash Bowls with Shrimp Recipe from Food Network
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Get Lamb Gyro with Tzatziki Sauce and Spicy Sour Cream Sauce Recipe from Food Network
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Get Umbrian-Style Veal Chops Recipe from Food Network
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Get BBQ Potato Chip-Crusted Salmon with Watercress Salad Recipe from Food Network