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This Greek-style pasta salad would also be good tossed with fresh avocado and mint.
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This is classic 1950s cocktail fare that, unlike the savory gelées and boiled ham canapés that are best forgotten, we still want to eat today Just wrap cocktail olives in a simple Cheddar dough and bake until golden Martini optional.
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Salami, mozzarella cheese, artichoke hearts, and olives are threaded on a toothpick and drizzled with olive oil for an Italian-inspired antipasto-on-a-stick appetizer.
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A tasty combination of shrimp and blue cheese makes a versatile dip. Attractive with blue corn tortilla chips!
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Hot strips of seasoned beef top this salad dressed with Southwest Fiesta Dressing.
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Get Black Beans and Rice Recipe from Food Network
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Exotic, floral, and spicy, this syrup brings out a new dimension of black pepper.
Ingredients: water, sugar, black peppercorns
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Tortilla rolls filled with ham, salami, cheese, and an olive salad make an appetizer sized version of the New Orleans traditional sandwich.
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My Italian family loves this recipe! A crusty loaf of Italian bread is cut in half, and layered with olives, and various meats and cheeses.
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This recipe is by Corby Kummer and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.
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Whip up deliciously easy ham and cheese sandwiches flavored with green onions, olives, eggs and mayonnaise. Wrapped in foil and baked, they are great served hot or cold.