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This simple, rustic salad features crisp romaine topped with orange, red and yellow peppers, paper thin slices of fresh Parmesan and a perky raspberry vinaigrette.
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Cream cheese is blended into the marshmallow and gelatin base for this recipe. Fruit, nuts and whipped topping are folded into the creamy mixture and allowed to chill before serving.
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Combined with fruit, it makes a quick dessert topping.
Ingredients: water, honey, sugar, vanilla bean
cooking.nytimes.com
You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco This one, from Apulia, is the simplest The purée should have the texture of hummus.
Ingredients: fava beans, salt, garlic, olive oil
cooking.nytimes.com
Brining a chicken before roasting can make for a particularly juicy, tender bird Using feta in the brine adds a complex and earthy flavor to the mix Don’t skip the step of taking the chicken out of the brine an hour before cooking
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Although it may sound like an odd combination of foods, at least it did to me at first, it is a tasty and hearty salad. You may want to alter the dressing and onion amounts to your taste.
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Cucumbers and imitation crabmeat are lightly marinated in rice vinegar to make this cool and tasty salad.
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Mixed greens are topped with marinated Gouda cheese and tomatoes in a balsamic vinaigrette. An elegant salad that can easily be prepared ahead of time.
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Fresh Fava Bean Dip with green garlic, lemon zest, olive oil, and goat cheese. Great served with jicama or cucumber slices.
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Get Cucumber Salad Recipe from Food Network
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Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn't specify the amount of carrots. You probably can't use too much!
Ingredients: lemon, pineapple, carrots
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Red, ripe tomatoes, mozzarella cheese, and fresh basil leaves make a wonderful summer sandwich when combined with dark artisan bread and white truffle oil.