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Toasted slivered almonds, cream and chopped parsley are used to finish this wild rice soup made with chicken broth, onions and grated carrot.
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Get Corn Salad Recipe from Food Network
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Fresh basil, parsley, oregano, and spinach are blended with pine nuts and Parmesan cheese in this pesto recipe.
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Get Fettuccine with Salmon and Snap Peas Recipe from Food Network
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A recipe with tangy cream cheese and fresh herbs folded into scrambled eggs for a fast and elegant breakfast option.
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Get A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples Recipe from Food Network
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Brown mustard potato salad with hard-boiled eggs and sweet relish is close to the traditional recipe with a slight twist.
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Get Baked Gruyere and Sausage Omelet Recipe from Food Network
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Get Clams "Linguini" Recipe from Food Network
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Get Trout Landwehr Recipe from Food Network
cooking.nytimes.com
Scallops, yes, and pomegranate, but the real delight of this recipe is in the Foriana sauce, a sweet walnut, pine nut, garlic, raisin and oregano sauce I learned from my dad The original recipe calls for minced anchovies and the sauce served on thin spaghetti Either version is delicious.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.