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I made up this recipe because my hubby wanted to try a lasagna made with lobster meat. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Serve with a tossed garden salad and oven toasted garlic bread.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
cooking.nytimes.com
For a fresh and bright variation on your morning eggs, try strapatsatha, a simple Greek dish of scrambled eggs with tomatoes It's as simple as can be: The best, freshest tomatoes you can find are grated on a box grater and reduced a bit, then scrambled with eggs, a little olive oil and garlic A handful of tangy feta crumbles finishes it off.
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Get Summer "Sangrito" Recipe from Food Network
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This mildly spicy dish from southern Italy can serve as an appetizer or side Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.
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Instant ramen is rinsed, drained, and tossed with shrimp, bell pepper, carrot, celery, some peanuts, and your favorite zesty vinaigrette.
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Make a signature cocktail: Mash up a pile of raspberries with mint, vodka, and Prosecco for drinks that will awaken your palate (and your table's palette).
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When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
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Get Herbed Cream Cheese Recipe from Food Network
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Chickpea pasta is tossed with marinated vegetables, goat cheese, and chickpeas then dressed in a gourmet saffron-infused herb pesto to make this potluck-perfect salad.