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This hearty, spicy sausage soup recipe makes enough to enjoy some now and freeze the rest for lunches or dinners later in the week.
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A double-crusted meat pie with a savory pork, beef, onion and spice filling. A delicious, fragrant and savory addition to the holiday table.
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This recipe is by Nancy Harmon Jenkins and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken tamales are baked on top of tomato rice with a creamy salsa verde and cheese topping in this chicken tamale casserole recipe.
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Fresh spinach is wilted with a warm sesame oil dressing and topped with toasted almonds and pan-fried onions for a flavorful warm salad.
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Still quite convenient, this version incorporates onion flavoring with rice, mushrooms and your choice of chicken pieces.
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Horseradish, lemon juice, and garlic give easy tuna burgers a savory, zesty flavor. Serve on buns with lettuce, tomato, and mayonnaise.
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These lemony broiled chicken breasts are a great dinner option when it's too cold or wet to fire up the outdoor grill.
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A warm mango and pineapple salsa is a Caribbean-inspired blend of sweet and heat that goes with rice, fish, or chicken.
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Get Pork-Stuffed Collard Greens Recipe from Food Network
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Make a big batch of cabbage slaw, spoon into plastic bags, and freeze in big batches so all you have to do is thaw and add mayonnaise for the perfect 'freezer slaw'.
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Pork loin is simmered with rice, tart apples, and dried cranberries in a slow cooker for a sweet and savory meal.