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This versatile cucumber and cream cheese spread is a big deal in Louisville, Kentucky. Try it on crackers, bread, or vegetables.
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Cleanse your palate with this simple, refreshing water.
Ingredients: water, english cucumber, orange
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Sweet, gooey butter tarts are a British staple, a fantastic winter or Christmas treat, and delicious with warm cider.
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Canned peas and cream of mushroom soup really do make this a snap to prepare.
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Get Wagon Wheel Pasta with Pancetta and Peas Recipe from Food Network
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Get Coconut Rice n' Peas Recipe from Food Network
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Seasoned with Pecorino Romano cheese, this is a delicious quinoa side dish that goes with just about anything.
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These down-home Bahamian style peas and grits are traditionally served with fried fish.
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Instead of rolling your own California rolls, you can toss all the components - crabmeat, avocado, nori, and rice - into this sushi salad.
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The healthiest fried rice there ever was.
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Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote
Ingredients: buttermilk, peas, mint leaves
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This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.