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Get Louisiana Red Beans and Rice Recipe from Food Network
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In this easy appetizer, much of the flavor comes from the meatballs rather than the accompanying piquant sauce -they 're enriched with real cream and savory onion-soup mix.
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This egg white casserole with turkey sausage, vegetables, and Cheddar cheese can be made at the beginning of the week for a quick breakfast each morning.
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Cheesy bacon-sausage-egg-hash brown skillet is a scrumptious, easy breakfast dish loaded with bacon, sausage, hash browns, cheese, and eggs!
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This is a super quick, easy, and light dinner. This also makes a great snack or appetizer. It looks like a lot of spinach at first, but it shrinks down a lot in no time during cooking. Other types of tortillas can be used if whole wheat isn't available. Serve with salsa and sour cream.
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Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!
cooking.nytimes.com
This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.
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Simple turkey meatballs - ground turkey mixed with instant rice, onion soup and eggs.
Ingredients: soup mix, turkey, eggs
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Grilled brats get a hot bath in beer with butter and onions for even more juicy and delicious flavor!
Ingredients: bratwurst, beer, butter, white onion
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That's what I'm taco-ing about.
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This classic risotto is flooded with fresh herbs at the very end of cooking Serve it as a main dish or a side Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
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According to local legend in Emilia-Romagna, Italy, the birthplace of tortellini, the pasta's navel shape was inspired by the indescribable beauty of Venus's belly button Keep that in mind as your roll, stuff and fold these little dumplings, whose recipe is adapted from the "true and authentic" version codified by the Confraternita del Tortellino and notarized by the Bologna Chamber of Commerce While tortellini are traditionally served as a middle course in a light meat brodo, they'll make a fine main course when tossed with a simple tomato sauce and topped off with a light grating of Parmesan