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This quick and easy dish of shrimp sauteed in garlic, green onions and Italian parsley, then topped with freshly grated Parmesan cheese, works great as an appetizer, side dish or main dish.
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A creamy Gorgonzola cheese sauce is tossed with angel hair pasta in this simple and divine recipe.
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This recipe is by Steven Stern and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Filipino porridge dish features chicken wings and rice in chicken broth seasoned with onion, ginger, and garlic.
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This recipe uses Roma tomatoes and lots of veggies and seasonings that are available all year. The hardest part is blanching, peeling and chopping the 40 tomatoes, the rest is a snap.
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Green beans with a hint of mint are blended with a tangy vinaigrette.
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Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho a lovely jade hue.
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Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, onions, and parsley, and tossed with a light vinaigrette.
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Chef John's sweet and sour pork with pineapple and green onions is a lighter version of the Chinese take-out classic.
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Seasoned pork neck bones are simmered with lima beans in this tasty and filling Southern classic.
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You do a little something to these cucumber pickles every day for 7 days, then process and can them on Day 8. They are pickled in a large (10-quart) jar or a pickle crock.
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.