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Ham and gnocchi are tossed with cooked cabbage and onions in this easy skillet meal. It is a great way to use leftover ham.
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This peanut sauce is easy to prepare and great for dipping spring rolls or chicken. It can be kept in the fridge for a few days.
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Get Prosciutto Bruschetta Recipe from Food Network
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Emma Galloway of My Darling Lemon Thyme knows what it's like to be drowning in zucchini, which is why she came up with this light pasta dish.
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Get Kofta Kebabs with Tzatziki Recipe from Food Network
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An easy soup recipe made with ground-turkey-and-rice meatballs, zucchini, carrots, tomatoes, and the Mexican flavors of cilantro, cumin, and chili powder.
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A fresh raw cucumber soup is loaded with vegetables and is pureed with avocado for a creamy dairy-free meal.
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Versions of this delicious mayonnaise-based cilantro sauce are served all over Latin America with roasted meats, like Adam Richman's Pork Shoulder Roast with Citrus Mojo and Green Sauce.
cooking.nytimes.com
This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bread, butter, garlic, tarragon, flour, crabs, oil, lemon
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These pan-fried crispy zucchini fritters make a tasty vegetarian main dish or light side dish and take only half an hour to prepare.
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Brown the chicken in a skillet for bonus flavor before baking it smothered in a scrumptious sauce.