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Cornbread, made from a packaged mix prepared in advance, is the base for this tasty baked stuffing seasoned with sage, a hit of red pepper, chicken stock, and chicken breast meat.
cooking.nytimes.com
The German-style potato salad doesn’t contain any mayonnaise, but is rich with bacon, whole-grain mustard and sweet fried shallots It’s best served warm while the bacon still glistens with fat, but is also nice at room temperature Make it as close to serving time as possible
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Venison strips are marinated in cumin, marjoram, and oregano for a wild game meat twist on the classic Greek sandwich.
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A pasta salad version of a classic Italian dish, this combines orzo, fresh mozzarella cheese, tomatoes, and basil, for a perfect summertime dish.
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This versatile jalapeno vinaigrette pairs beautifully with oranges and seared scallops.
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This clean and light soup is good for what ails you, with mushroom, bok choy, garlic, lime, and ginger in a subtly-flavored chicken broth.
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This is an avocado-less recipe for guacamole that can be served with veggies or chips.
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Steam fresh mussels in a fragrant, spicy and easy-to-make melange of garlic, tomatoes, oregano, basil, pepper flakes and wine. Buy fresh mussels from a reputable source, and discard any that do not open during steaming.
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Theres no law that says a mixed grill has to be based on meat. Shrimp, scallops and salmon are up to the task, and, paired with a simple red-pepper sauce, make for a festive meal. Add bread, salad and wine and you have a party.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 2 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Tortilla chips layered with black beans, Mexican cheese blend, and 2 salsa types are baked into a nacho casserole perfect for any party.
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Broccoli and artichoke hearts are combined with pan-fried mushrooms and onions and a rich sauce and then baked to make this delicious side dish.