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A healthy, easy recipe for chilled wild-rice salad with pecans, cranberries, and orange vinaigrette; serve it as a side for fall or winter weeknight dinners.
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Get Pork Chops with Charred Corn and Arugula Recipe from Food Network
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I use this delicious beef marinade with chuck roast and shish kabobs before grilling.
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Soy burger-style crumbles, tomatoes, rice, vegetarian refried beans, cheese, and taco seasonings all layered on top of flour tortillas and baked. A tasty vegetarian treat that will send even the meat lovers running back for more!
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This recipe is by Steven Raichlen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This yogurt variation of homemade ranch dressing provides extra creaminess and tons of flavor, making it a great topping for salads, sandwiches, and more!
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This make-ahead vindaloo recipe is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items.
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Always a favorite, this version of the classic chicken curry from North India is made fragrant and flavorful with a tantalizing sauce of spices, garlic, tomatoes, ground almonds, heavy cream and yogurt.
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Pork chops simmer in an Instant Pot(R) full of creamy mushroom gravy and a touch of white wine to round out this simple, hearty family dinner.
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Smoky, spicy andouille sausage, chicken thighs, and shrimp cook up in a rice and vegetable mixture for a crowd-pleasing one-pot meal.
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White wine, heavy cream, and chicken or fish stock make the broth for this lovely bisque. You will need an eight quart stockpot for this recipe.
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Get Healthy Chicken Fajita Stuffed Peppers Recipe from Food Network