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Delicious salmon cakes made with potatoes and the added color of red bell pepper and green onion. I came up with the idea for this recipe out of pure laziness. I didn't want to wait for potatoes to boil! It turned out great and definitely became the overall favorite. I enjoy a simple garlic mayonnaise to accompany the cakes but you can pretty much use whatever you desire.
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This shrimp and scallop ceviche is a wonderful seafood salad marinated in lime juice.
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Combining the creamy flavor of chicken alfredo with the tradition of pasta salad with cucumber and tomato gets you this recipe.
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A fruity marinade - made with minced pear or kiwi, garlic, sesame oil, and rice wine - tenderizes and flavors the beef, creating a dish that is sure to please. This version is cooked on top of the stove in a grill pan.
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Get Grilled Seasonal Salad with Avocado Dressing Recipe from Food Network
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Chef John lightens up this Korean bar food favorite but keeps the signature stringy, broiled cheesy top that makes this corn and bacon gratin so fun to eat.
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Great muffin for lunches, with a pasta dish or a late night snack.
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Get Spinach and Citrus Salad with Sweet and Spicy Pecans Recipe from Food Network
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Use up leftover holiday ham in this rich and creamy soup. Using shortcuts like frozen hash brown potatoes, the soup takes only minutes to prepare and the slow cooker does the rest.
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A creamy quiche made with a prepared deep-dish pie crust is studded with tender shrimp and pieces of asparagus beneath a topping of Monterey Jack cheese.
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Quinoa and black beans are tossed in a refreshing lime-cilantro vinaigrette for a quick and protein-packed lunch or side dish.
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It's easy to make your own Hawaiian-style poke--but the catch is that you have to use only the freshest possible tuna, even if that means frozen.