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At our farmers’ market we picked up a dozen ears of corn for a weekend barbecue With several ears left over, I repurposed the corn as the starting point for two salads One emphasized cherry tomatoes, the other Italian parsley, both in plentiful supply at the farmers’ market.
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This quick stir-fry beef dish uses frozen mixed vegetables to keep your preparation time minimal.
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Coconut curry rice with corn and black-eyed peas is quick to prepare thanks to the frozen corn and canned peas used in the recipe.
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Chicken, shrimp, and vegetables are rolled in rice paper wrappers and deep-fried in this authentic recipe for Vietnamese Cha Gio.
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Stir fried chicken with fresh basil makes for a quick, simple and colorful dinner plate.
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Get Flowerpot Cake Recipe from Food Network
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I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!
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Backyard patio parties have become a tradition in our neighborhood this summer. I have a good friend that first served "Beer Margaritas" at her patio party...
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Here's how to boil rice on the stovetop! It's an easy, fool-proof method that works with white or brown rice. Best for weeknight stir-fries, rice bowls, or as a simple rice side dish.
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The dressing for this pasta salad with broccoli, celery, and bell pepper is made with Parmesan cheese, creamy salad dressing, sugar, and dried basil.
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This lighter version of the home-style classic Sloppy Joe is juicy and packed with flavor!
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The filling for this pie is a thick and creamy custard studded with raisins. There's sour cream, sugar, nutmeg, eggs, lemon juice and a bit of cornstarch in this filling. Once it's cooked and stirred until thick, it's poured into a prepared pie shell. The pie is then topped with a lovely brown sugar meringue.