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Shrimp, rice, and diced tomatoes all simmered in chicken broth and gently kissed with the essence of saffron.
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This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
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Slices of crisp Asian pear mingle with parsley, celery leaves, and bean sprouts in this light, palate-cleansing salad.
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A simple sauce made with dill and mustard tops grilled tuna steaks in this simple recipe for the grill.
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This recipe is by Matt Lee And Ted Lee and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These lightly fried grouper fillets make for an elegant meal when served with this lemony cream sauce.
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Pineapple and orange juice are mixed with 3 kinds of rum and apricot brandy.
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Instead of wine, this juicy sangria is made with hard cider spiked with lemon juice and apple brandy.
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Thailand is the inspiration for this quick, stir-fried dish of rice, curry, chicken meat, and pineapple.
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Great textures and tastes in this salad of chickpeas, chopped apples, and nuts. A creamy honey-mustard dressing adds yet another taste dimension.
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Baked mahi mahi is topped with a butter-and-garlic sauce spiked with lemon juice and hot sauce in this southern-style recipe.
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A tart and pungent puree of tahini (sesame paste), lemon juice, yogurt and garlic is tossed with hot penne along with sauteed mushrooms, onions and sweet red bell peppers to make a delectably different dish of pasta.