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This is a standard raw tuna (poke) salad served in most Hawaiian homes. Although unconventional, it is sure to please the more adventurous seafood lovers. Be sure to use fresh tuna for the very best flavor, although fresh frozen tuna will produce acceptable results.
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Tri Tip is a great BBQ favorite started in Ca and I use it to make tacos
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Chicken broth and a can of cream of corn soup are combined with cooked chicken breast in this Chinese inspired soup flavored with sesame oil and thickened with corn starch and egg white.
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Baguette slices are soaked in a delicious butter, cheese, and herb mixture, then grilled until toasty.
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Spiral-sliced zucchini and carrots combine with chicken thighs in a quick and easy one-pan dinner. Vinaigrette dressing adds a bright note.
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A great vegetarian twist on the non-vegetarian original, using TVP - or textured vegetable protein - in place of meat and seafood. This vegetarian 'ground beef' is tossed with corn, peas, mushroom
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Serve this delicious buttery mushroom spread on crackers or with warm bread.
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Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.
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Get Cemita's Puebla - Cemita's Puebla Salsa Verde Recipe from Food Network
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Zucchinis, Parmesan cheese, garlic, and paprika make these ultimate zucchini fries, that are so easy to make, and carb-conscious as well!
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A traditional German dumpling or noodle, spaetzle is boiled in water or broth then pan fried in butter and served as a side dish.
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This is a simple but tasty macaroni salad made with zesty white pepper, jalapeno, and green onions.