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This red onion and zucchini frittata is topped with fresh mozzarella cheese pearls and sun-dried tomatoes and finished under the broiler.
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A recipe for cherry hot sauce made with fiery habaneros, tart cherry juice, sweet carrots, and roasted red peppers.
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Start the morning off right by eating these egg salad English muffins with a spicy kick!
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Pretzels with a bite! This snack is shaken, not baked. Lemon pepper is the secret ingredient, and gives the spice marinade mixture a wonderful zest.
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A simple blend of mustard, honey, and lemon juice transforms salmon steaks into a fabulous feast!
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Dirty rice just got dirtier, thanks to Chef John's additions of pork shoulder, andouille sausage, tons of aromatic vegetables, and more liver than before.
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Get Cheese and Chile-Stuffed Mushrooms Recipe from Food Network
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This beef chili with beans has a bit of a kick with hot salsa and a healthy dose of chili powder.
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We're suckers for pimento cheese anything. The thought of serving it warm in a bread bowl was a no-brainer.
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Red and green bell peppers and carrots give color to this chowder made with half-and-half and frozen corn kernels. Serve sprinkled with grated cheese.