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The zucchini is a vegetable I did not eat very much growing up. Not quite sure why but I do know my grandmother didn’t like cooking things she couldn’t pronounce...
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Browned ground beef is combined with a can of hot chili beans, chopped onion and tomato paste in a skillet, then seasoned with chili powder and seasoning salt in this recipe for a thick and hearty chili.
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Shredded chicken with buffalo sauce and cream cheese, wrapped up in a warm, crunchy wonton.
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Save the pumpkin seeds from Halloween decorating and roast them with smoky, spicy flavors, including bacon drippings and cayenne pepper. The seeds soak in flavorings overnight, and broil in just a few minutes.
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Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. It takes time, but good risotto is always worth the effort!
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These bread slices are visual bonuses to bowls of soup. Make them hours in advance and pop them into the oven to warm.
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A fruity, tangy ham glaze recipe made with hot English mustard, orange marmalade, honey, and apricot jam is a cinch to put together, and it will dress up your baked ham with extra flavor and shine.
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Sliced sausages, onion, and bell pepper get pan-fried and mixed with blue cheese dressing and hot sauce to deliver a sandwich reminiscent of Buffalo-style chicken wings.
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This easy casserole is a great way to use up leftover hard-boiled eggs.
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Lentils replace the meat in this vegetarian recipe for lentils in sloppy joe sauce; serve on English muffins or rolls for a hearty meal.
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Get Butternut Squash Soup Recipe from Food Network