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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
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Vegetarian meatballs made with tempeh and plenty of seasonings are a tasty substitute for beef meatballs and go well with spaghetti or on a submarine sandwich.
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Dill and lemon serve to emphasize all the natural glory of grilled swordfish steaks.
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A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.
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Sauteed onions, crispy bacon, and a blend of cheddar and American cheeses provide the filling for this fluffy omelet.
cooking.nytimes.com
This recipe is by Julia Moskin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
It's two salads in one -- a hearty, spicy mixture of lentils and eggplant and a crisp, cool combination of cucumber and tomato. Each is fine by itself, but they're even better when served together.
www.simplyrecipes.com
Mashed russet potatoes mixed with a purée of parsley and green onions.
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There is no cooking required to get this classic vinegar- and mustard-based Carolina-style barbeque sauce sweetened with honey.
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Five ingredients--ham, mayonnaise, dill pickle, Dijon mustard, and hot sauce--are all you need to make this tasty ham salad.
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Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.
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Vegan ranch dressing is easy to make and more delicious than the store-bought variety; whip this up and let stand for flavors to develop.