8,050 leaf recipes

Another easy way to enjoy chicken, chicken breasts are cooked with fresh herb, very great.

Tired of the same old pasta for dinner? Try this dish that has a seafood side to it.

Western salad with lettuce, spinach, and onion tossed in a homemade egg yolk vinaigrette with garlic, paprika, dry mustard, and chopped parsley. Bold dressing, fresh greens.

Sauteed Eggplant with Tomato & Onion Topping recipe

A rich and delicious dish made with potatoes, succulent ham, pickled jalapeno peppers and pimento-stuffed green olives.

Fork-tender beef stew braised low and slow in beer with caramelized onions, tomatoes, and browned mushrooms. A hearty Dutch oven comfort meal that's worth every minute.

A quick and savory dish that makes dinner time fun and enjoyable. It will even have the kids eager to set the table!

Louisiana red beans and sausage simmered low and slow with the holy trinity, smoked sausage, and warm Cajun spices. Serve over rice with garlic bread for the classic New Orleans Monday meal.

Try this succulent pot roast that is made with a variety of spices and vegetables that creates an amazing flavor you will love.

Pasta with ricotta-walnut sauce blended from ricotta, yogurt, walnuts, garlic, and Parmesan with fresh herbs. A creamy, no-cook pasta sauce lighter than traditional Alfredo.

Use this simple and easy way to grill eggplant, and the result is awesome!

A quick and easy way to use up your leftover by making this delicious spread.

Baked seafood tortillas stuffed with crab, Monterey Jack, and parsley in a creamy white sauce with a hint of cayenne. Bubbly, cheesy, and ready in just over an hour.

Baked chicken liver pate with brandy, sage, thyme, and cream, molded in juice cans and rolled in fresh parsley. A make-ahead appetizer that freezes well for up to 3 weeks.

Aunt Lucille's tamale pie with ground beef, cornmeal, canned corn, and chili powder baked until golden. A dump-and-stir casserole with a spicy tomato-butter sauce on top.

Grilled pork chops Dijonnaise with a double-mustard rub and herb butter finish. Seared over hot charcoal then wrapped in foil with parsley-chive butter to steam through - juicy, never dry.