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A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!
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Layers of rich creamy potatoes and onion baked with cheese, béchamel sauce, and a hint of rosemary makes a tasty, hearty, and comforting casserole.
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Get Chocolate Silk Pie Recipe from Food Network
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This stuffing is great for vegetarians and non-vegetarians. It has a wonderful light and fruity taste. Since most of my family has been vegetarian for 25 years, we make this stuffing in a casserole instead of stuffing it in the turkey. You can, however, stuff the turkey with it and it is just as good!
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A friend shared this recipe with us years ago and we have enjoyed it many times since. It's always a treat.
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Apples, peaches, pears, and raspberries are topped with a buttery sweet pecan crumble in this family favorite.
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Sauteed smoked sausage is the perfect addition to this Brussels sprout salad dressed with walnuts, cranberries, and cider vinaigrette.
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These crispy baked flautas filled with black beans, spinach, salsa, and Monterey Jack cheese are perfect for a Mexican-inspired vegetarian meal.
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Get Galette des Rois Recipe from Food Network
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This is a fun, inexpensive, creepy Halloween entree that will gross out and impress your dinner guests. It is mini meatloaves baked in tomato sauce that are shaped like rats with cheese in the middle. When you cut it open, gooey cheese will come oozing out. Garnished with a spaghetti noodle tail and carrot ears, these pests are sure to be a devilishly delectable dinner.
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A salad bowl of crisp iceberg lettuce is topped with cooked chicken, mushrooms, bacon, and gently-cooked eggs, and served warm for a nice lunch for two.
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The easy-to-memorize marinade for this fast broiled salmon hits all the right notes: salty, sweet and sour The fish emerges from the oven with caramelized, crisp skin, which contrasts nicely with a salad of fresh parsley or cilantro (or both), tossed with sesame oil and rice wine vinegar Close contact with the intense heat will help crisp up the skin, while keeping the rest of the fish tender and flaky