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Top a prepared pizza crust with pesto, your favorite veggies and feta cheese and you've got a great, quick and easy meal.
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This baked apple and kale casserole is a delightful vegetarian side dish that can also be served as a dip.
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This brown rice dish made with ground turkey gets a Cajun kick from onion, green pepper, and seasonings. Serve as a side with another Cajun dish, or just enjoy as a light supper by itself.
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Get Pumpkin Spice-Rubbed Pork Loin Recipe from Food Network
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These are so good, you'll want to run out in the middle of the night and buy up all the red and Yukon gold potatoes at the market. This dynamic duo and the mayonnaise/mustard/sour cream dressing, make all the difference. Serves six.
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This Mexican casserole recipe made with layers of tortilla chips, beef, and salsa makes a quick and easy dish that will please the whole family.
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Strips of kale, cream, and cooked sausage are added in the final stage to this potato soup made with onions and pancetta cooked in chicken broth.
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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These loaded spuds make the best Monday Night Football feast.
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A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
cooking.nytimes.com
Back in 1992 the food writer Molly O’Neill playfully named David Firestone “the Latke King” in her “New York Cookbook,” and included a recipe he had modified from his mother’s and grandmother’s Mr Firestone, who was for many years an editor at The Times, now uses a food processor to make big batches, sometimes just for the family, sometimes for 60 friends or more
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Meatloaf made with a hint of red pepper and tangy tomato juice, glazed with ketchup, mustard and brown sugar.