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This light-textured and juicy meatloaf is made with soft bread crumbs, green pepper, onion, and steak sauce.
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This is a great Thanksgiving side dish for those of you who are tired of sweet potatoes with marshmallows. This dish also works well with toothpicks on an appetizer buffet.
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A tangy lemon dressing makes this main-course salad especially refreshing, and the only thing you have to cook is the pasta. If you find a fennel bulb with the dark-green feathery tops still on, chop some of them and toss into the pasta.
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If you are vegan or vegetarian, this fake bacon recipe using rice paper, liquid smoke, salty miso, and sweet maple syrup is a must-try.
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This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic.
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Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
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This salmon-studded, creamy cream cheese dip is seasoned with lemon juice, dill, and seafood seasoning.
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Salmon gets a crispy crust when it's covered in a rice wrapper and pan seared.
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Fresh tuna steaks are first rubbed with a bold blend of spices, then seared to a delicious medium-rare.
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Try this one! This recipe is by far the best complement for salmon. Not only is this recipe delicious, it has the added bonus of being an very healthy dish. Great for dinner parties, paired with rice pilaf, green beans, and salad.
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Grilled chicken tenders are basted with BBQ sauce and combined with bacon, ranch, lettuce, and tomato to make these easy handheld wraps that are crisped up on the grill.
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I took the idea of wrapping beef in pastry from the traditional beef Wellington to make a simpler dish with the kick of fennel seeds and cayenne. I serve these with tomato sauce.