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Get Eliopitta: Olive Bread Recipe from Food Network
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This delicious breakfast casserole with hash browns, sausage, eggs, and cheese will become a weekend family favorite option for brunch.
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Leftover brown rice is reborn in this chicken fried rice with peppers and onions. Black pepper, paprika, or dried parsley may be used to season after this is cooked.
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When pairing beef with Cabernet, we usually serve a hearty red-wine sauce, like the one on these short ribs. Veal stock gives the dish extra-deep flavor, but chicken stock (preferably homemade) works well, too.
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Zucchini fritters are seasoned Greek-style, with feta cheese and chopped fresh mint, and lightly fried in olive oil.
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This red cabbage slaw recipe takes a few days to make properly, but the flavors are so delightful and intense, you'll wish you'd made more.
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A loaded low-carb breakfast pizza for all you cauliflower fanatics.
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This is an alternative to bland old spaghetti squash. It resembles baked Rigatoni and Lasagna. Kids also loved it! Give it a try!
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This thick and hearty vegan stew is chock full of veggies. Chopped arugula is stirred in just before serving for a nice peppery bite.
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For those vegetarians who miss the taste of meatloaf, here is a tasty vegetarian version that matches the flavor.
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Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
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Cream of mushroom soup, Cheddar cheese, and frozen broccoli combine into a quick and easy casserole ready in under an hour.