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Sweet tender carrots tossed in a fresh ginger, cinnamon, and garlic dressing--best made the day before you need it to allow the flavors to blend.
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Frozen hash brown potatoes are used instead of fresh potatoes to speed up preparation of this rich and creamy soup topped with crispy bacon.
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Baked salmon flavored with a trio of citrus fruits and a splash of champagne is a refreshing and light way to prepare salmon.
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Cooked couscous is combined with an interesting variety of salad fixings - chickpeas, raisins, almonds, red onion, and bell pepper - and then topped with a creamy, cumin-infused yogurt dressing.
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Best use I have ever found for left over ham! Be sure to save the pan drippings and chill them so you can remove the fat leaving behind the good tasting juices that flavor the soup broth so well.
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Indian saag is a curry of cooked mustard greens and spinach, tasty with naan bread.
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Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't do it; the bacon will then overwhelm the greens completely. Use olive oil instead, which will bring all the flavors together.
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Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with onion and a dash of white wine in this marinara sauce recipe.
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If you want to spice up that tomato juice, just use this recipe.
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Rolled flank steak makes for a beautiful presentation, with the pinwheel cuts showcasing the fillings of fresh spinach, mushroom, red pepper and provolone. This is an always impressive and secretly simply preparation!
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Massaging kale, chipotle chile pepper, smoked paprika, and vinegar together creates a very tender and smokey kale salad.