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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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Make easy and quick meals with canned venison in stews, soups, sandwiches, or just heat and serve with rice, potatoes, or noodles and vegetable. Use the scaling feature to scale this recipe to the amount of venison you have to can.
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Pickled eggs made with a sriracha-based vinegar are easy to make and have a spicy kick to each bite.
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Pimentos are mixed with Cheddar and feta cheeses in this mayonnaise based sandwich spread which can double as a snack dip.
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Plenty of garlic is used in this vegetable-rich soup made with a Rock Cornish game hen in a clear broth.
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This dressing with avocado, lime, and ranch seasoning works as a salad dressing or a dip for veggies. Feel free to reduce the garlic amount if you're not a huge garlic fan.
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing.
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Get Adovado Carne (Marinated Strip Steak) Recipe from Food Network
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A caipirinha cocktail recipe made with tamarind paste, lime, brown sugar, peppercorns, and cachaça topped with club soda.
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Get Green Chile Cheeseburgers Recipe from Food Network