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Cucumber, mushrooms, ginger, and lime make this refreshing Asian inspired salad for 2, which can be served as a spicy vegan main dish.
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This recipe is by Sam Sifton and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This was a favorite recipe of our Mom's for Sunday dinner. We all loved it, and I'm sure you will too. Ground ham is formed into a meatloaf and baked in the oven.
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Shrimp, parsley, basil and thyme simmer in a dreamy garlic and cream sauce for a few brief moments before being tossed with hot pasta and Parmesan cheese. Season to taste and serve to a happy dinner party.
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If you like figs, you'll love this recipe for creamy fig ice cream that receives an extra tang from sour cream.
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This is a delicious, light salad of spring greens tossed with walnuts, bleu cheese and a balsamic vinaigrette.
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The filling in these eggs is mixed with Hatch green chiles, lime juice, and cilantro and topped with corn salsa for a Southwestern flair.
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Colorful shredded cabbage salad with oranges and radishes and a zesty lime cumin coriander dressing!
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This easy-to-make margarita features fresh watermelon muddled with Mexican agave syrup, a natural sweetener derived from the cactus.
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This cocktail recipes contains an unusual but complementary combination of watermelon, rosemary, vodka, and Licor 43.
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