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Lightly-cooked and tender sea scallops, served in the simplest, quickest sauce of lemon juice, butter, parsley, and fresh basil, are served over angel hair pasta for an elegant but easy dish. Add cream or Parmesan cheese if you like.
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Tossed and chilled in a zesty, herbaceous dressing, this fresh shrimp and orzo salad is great for lunch or dinner!
cooking.nytimes.com
I used a medium-grain rice that I buy at my local Iranian market for these peppers The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish)
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Get American-Style Potato Salad Recipe from Food Network
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Get Cacio e Pepe with Crispy Pancetta Recipe from Food Network
cooking.nytimes.com
Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.
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Get Ranch Guacamole Recipe from Food Network
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A wonderful blend of vegetables and hamburger make this a hearty meal. My grandmother made this for me when I was growing up.
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Get Marsala Mushroom and Goat Cheese Flatbread Recipe from Food Network
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Get Corn and Zucchini Fritters Recipe from Food Network
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Penne pasta is tossed with cooked lentils, blistered cherry tomatoes, and rosemary and topped with crumbled bacon and grated cheese.
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A classic tuna melt sandwich recipe on rye bread with cheddar and Monterey jack cheeses.