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cooking.nytimes.com
You can make this spicy pork in a 6- to 8-quart electric pressure cooker if you’re in a hurry, or in a slow cooker if you're not In either case, you’ll get tender bits of meat covered in a chile-flavored barbecue sauce that’s just slightly sweet (You can also make it in a stovetop pressure cooker, by trimming a few minutes off the cooking time
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A big bowl of sliced cucumbers with sweet onion and tomato is marinated overnight in a sweet and tangy balsamic dressing, then served cold.
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This recipes uses leftover bread to make this classic Italian salad made with ripe tomatoes, onions, cucumbers, basil, and a lemon vinaigrette.
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Grated cucumbers and onions are boiled in a seasoned vinegar mixture making a nice tangy relish perfect with beef or on a sandwich.
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An updated pasta saladwhole-wheat spaghetti served at room temperature with sautéed tofu, cucumbers, scallions, and an Asian dressing makes a delicious warm-weather meal, reminiscent of Japanese soba-noodle dishes.
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Easy, fresh bread-and-butter pickles are simply combined and refrigerated at least 24 hours before serving. They keep in the refrigerator for 3 weeks, but they'll probably be gone long before that.
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Grandma's cucumber and onion salad is tossed in a sweet celery seed dressing and makes a refreshing dish for summertime lunch.
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A great, fresh-tasting picnic salad, it combines avocados, cucumbers, garlic, and green onions with chopped cilantro and the bright flavors of lemon and lime juice.
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Red rose petals, used as a garnish, symbolize chi flowing in the blood.
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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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Cucumbers and onion are cooked in a sweet and sour pickling mixture in the microwave and stashed in the refrigerator for an easy version of bread-and-butter pickles.