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This hearty, spicy beef stew is only for those that can handle the heat. I prefer to make it in the slow cooker, but it can be made stove top also. Great served over mashed potatoes or rice.
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Make a quick basil pesto to serve over spaghetti with shrimp and sugar snap peas using this recipe.
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Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.
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Beet juice is the natural alternative to red food coloring in these vegan red velvet cupcakes that are ready to eat in about 1 hour.
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In this recipe from the River Cottage Fish Book, chef Hugh Fearnley-Whittingstall layers baguette and lump crabmeat, then pours custard on top.
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Walnuts and parsley form the outer layer to this beautiful and addicting salmon and cream cheese ball. Horseradish livens up the mixture.
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Apple and Spice cookies - egg and milk free. Great for those with allergies.
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A creamy spinach soup with just a hint of curry. I absolutely LOVE this soup and make it all the time. I've adapted the recipe to be more healthy by using olive oil instead of butter and fat-free sour cream. Serve topped with croutons.
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Mexican-inspired ingredients like cilantro and avocado flavor a cold tomato and shrimp soup. Garnish with diced avocado and tomato and serve with croutons.
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Sweet and savory thanks to a variety of condiments, this Southern-style egg salad is great for sandwiches.
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This is a great way to serve grilled skirt or flank steak. The spicy two day marinade is worth the wait.
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Air-fried to crispy, golden deliciousness, these fresh salmon patties are paired with a zesty aioli dipping sauce for a quick and easy weeknight meal.