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Lemon juice brightens the flavors in this chicken, corn and salsa soup seasoned with cumin and chili powder. Garnish with tortilla chips, grated cheese and a dollop of sour cream.
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Bacon and crayfish join crab in this Cajun take on a restaurant favorite.
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Using a roasted chicken from the grocery saves time in this enchilada recipe with a spicy tomatillo sauce that will have your friends wanting to lick the bowl!
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This lighter version of the All-American classic uses Sriracha and barbeque sauce to spice up ground turkey.
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A mix of sautéed wild mushrooms adds lots of texture to this stuffing; lemon juice and zest make it tangy. The mushroom stuffing can be made vegetarian-friendly simply by replacing the chicken stock with vegetable stock.
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"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven.
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This is an excellent recipe I came up with one day. Italian sausage is simmered in beer with bell peppers and red onions.
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Shrimp and apples are marinated in a sweet and spicy sauce, then skewered and grilled. Serve over white rice, noodles, or a mixed green salad.
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Get "High Roller" Mushroom Puff Pastry Recipe from Food Network
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Get So Good Soba Noodle Salad Recipe from Food Network
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Get Linguine With Sausage and Mushrooms Recipe from Food Network