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cooking.nytimes.com
Melon and cucumber are a marvelous combination, never more so than when ripe tomatoes provide a bridge between the two Parsley, mint and the refreshing bite of Champagne vinegar take the flavors even higher, making this salad both a perfect lunch or a fine start to a summer dinner.
cooking.nytimes.com
Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
www.allrecipes.com
As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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This quick salad is a great way to use up leftover chicken. With a bit of curry, sweet fruit, and crunchy pecan, your next party is sure to be a hit.
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Get Jalapeno-Cornmeal Pancakes Recipe from Food Network
www.allrecipes.com
Get your daily fruits and vegetables and fuel up your body with a different color smoothie every day of the week. Variations are in notes.
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Lemon meringue pie sweetened with agave nectar is still a sweet treat without the processed sugar.
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Get Grilled Chipotle Pork Tacos with Red Slaw and Brown Sugar Pineapple Recipe from Food Network
www.chowhound.com
A crunchy addition to any taco.
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This different Jell-O® salad, made with cabbage, chopped ham, mayonnaise, and spicy brown mustard, has a taste that's more savory than sweet.
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Wonderful fruitcake with dates, maraschino cherries, candied pineapple, pecans, and peach brandy. Make this at Thanksgiving so it's ready for Christmas.
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Get Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree Recipe from Food Network