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Butternut squash boosts this recipe with beta-carotene and vitamin C. To cook gratin in advance, prepare through step 2, cover, and refrigerate for up to 24 hours.
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Eating cheeseburgers just got WAY more fun.
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Get Sheet Pan Turkey with Sage and Brown Butter Recipe from Food Network
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These breaded and fried pork cutlets make a traditional Japanese dish which is very simple and easy to make. Serve with sticky rice and tonkatsu sauce and enjoy! Also great if substituted with chicken breasts.
Ingredients: pork, oil, flour, egg, panko
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This 30-Minute Potato Breakfast Bowls recipe is courtesy of Lori Rice, a part of the U.S. Potato Board's Potato Lovers Club Program.
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Vodka adds a spicy flavor to this popular Italian American sauce.
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Here's a vegetarian-friendly option for a liver pate-like spread packed with flavor.
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Get Fried Green Tomatillos with Burrata, Cumin and Basil Recipe from Food Network
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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Moist vegan cookies are easy to make from cake mix and ingredients you have in your cupboard, and they're ready in less than 30 minutes.!
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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This steakhouse classic is a wedge of iceberg lettuce topped with a homemade blue cheese dressing.