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This Mexican-inspired twist on lasagna made with corn tortillas, cottage cheese, and enchilada sauce is perfect for dinner or potlucks.
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Similar to a Tom Collins, the John Collins is made with bourbon whiskey instead of gin, but still mixes in lemon juice, simple syrup, and club soda to make a refreshing cocktail. Serve with straws.
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This Frogmore stew recipe by Hugh Acheson is an upscale version of a Low Country boil with andouille sausage, shrimp, and corn.
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Fusilli pasta is tossed with sauteed tomatoes, kale, and zucchini and a creamy rosemary-infused dressing. Serve topped with almonds and Parmesan cheese.
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This is a tasty vegetarian version of a Chinese classic. You won't even be able to tell it isn't chicken! Seitan is made from wheat gluten and is very high in protein and low in fat. I recommend using a chicken-style variety.
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Use homemade vegetable juice or store-bought tomato juice to make this Michelada: a spicy, savory, tangy, and amazingly refreshing beer cocktail.
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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.
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Unlike Massaman curry, green curry is made with fresh chili peppers and herbs instead of being roasted. Herbs give green curry a light and slightly sweeter flavor...
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A vanilla ice cream pie with a homemade graham cracker crust is layered with fresh blueberries and strawberries for a delicious red, white and blue holiday dessert.
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A dash of tonic and splash of sweet pomegranate juice add immeasurable flavor to this pretty vodka martini.
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Get Apple Crisp Recipe from Food Network