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Tender shrimp are cooked in a flavorful tomato sauce with green chiles, then layered with spicy, cheesy grits and baked for a Southern-style classic.
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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Canned sweet peas, Colby cheese, pimentos, and creamy mayonnaise combine for a tasty, easy salad that's best when chilled overnight.
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Greek yogurt replaces the mayo, but not the creaminess, in this easy egg salad.
cooking.nytimes.com
Pinto beans are emblematic of the Old West — good cheap hearty fare These plain ones are good with just about anything or as a meal in a tin plate, cowboy-style, with a chunk of cornbread For the best tasting beans, cook at a bare simmer, and keep the liquid level just 1 inch above the beans’ surface as they cook.
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Calamari (squid) slow cooked in tomato sauce with onion, fennel, garlic, red wine, and parsley.
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Get CALIFORNIA STEAKHOUSE BURGER (Sponsored) Recipe from Food Network
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This saag with tofu recipe replaces paneer cheese with tofu, in this vegetarian Indian dish featuring spinach.
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This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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With layers of sweet pepper ketchup, endive slaw, and mustard, the chicken sandwich gets an update in this burger.
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Try this classic cold appetizer and you'll think you're in the famous Galatoire's Restaurant in New Orleans. Chilled shrimp are served in a flavorful sauce atop lettuce leaves. Garnish the plate with sliced hard-cooked eggs and a few green and black olives.