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Get Roasted Redbor Kale Salad Recipe from Food Network
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Instead of mozzarella, Chef John uses a creamy mixture of ricotta and Cheddar cheeses to top this chicken parmesan. Serve with your favorite marinara sauce.
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Pulled pork sandwiches are a favorite at UNC Tar Heels tailgating parties. Serve the sandwiches with slaw, hot sauce, baked beans, and potato salad.
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This is it! Creamy texture with kind of a tanginess and a bit of a bite and lots of tender lobster bits.
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A delicious cold soup, perfect for spring and summer!
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Get Mac-Daddi-Roni Salad Recipe from Food Network
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This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A pressure cooker makes quick and easy work of this tender kale stewed with turkey bacon, onions, celery, and garlic for a versatile side dish.
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This is a good, standard chili, with lots of ground beef, tomatoes, kidney and pinto beans, and onions. It needs to simmer for 90 minutes on the stove, or can be made in a slow cooker and left to simmer all day.
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This slow cooker potato soup has the same ingredients as loaded baked potatoes--russet potatoes, bacon, Cheddar cheese, sour cream, and scallions--but is delivered in soup form!
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Morsels of chicken breast are slow-cooked in a creamy coconut curry with potatoes and red bell pepper. Raisins and flaked coconut add texture and sweetness to this rich dish.
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This Tex-Mex favorite comes together in minutes. Youll be surprised by how quick and easy it is to make your own refried beansand how much better they taste than the ready-made variety.