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This traditional recipe for the classic eggplant dip consists of baked eggplant with garlic, lemon juice, and tahini sauce.
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A creamy raspberry filling is sandwiched between 2 nutty crumb layers creating a tasty and unique dessert for hot summer evenings.
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A peach and rum punch that dates back to 1732.
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This is a very, very healthy and hearty salad with a fabulous grapeseed oil and balsamic vinegar dressing.
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Haddock fillets are topped with a green onion, mushroom, and Colby-Monterey Jack cheese mixture and baked until melty.
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Quick, easy and very zesty, my whole family just loves this pasta dish!
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Wonderful for entertaining, this high volume hummus recipe is made with chipotle pepper, roasted red peppers, and sun dried tomatoes. The Middle-Eastern-inspired dip is a beautiful color and has a smoky, bright flavor. Serve with pita chips and fresh vegetables.
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Get Yellow Fin Tuna Farfalle Recipe from Food Network
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The dressing for this light, delicious turkey salad is made with low-fat mayonnaise, yogurt, and chopped herbs.
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Grilled squid with meaty beans, sweet juicy tomatoes, and a creamy spicy vinaigrette.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Shrimp scampi made with spaghetti squash is a delicious low-carb, paleo dish that is ready in minutes once the spaghetti squash is baked.