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A chilled cucumber soup gains extra flavor and tang from yogurt. The soup is garnished with roasted beets.
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This recipe is by Marian Burros and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A nice change from chicken salad or ham spread, this easy cooked pork spread is perfect for crackers or sandwiches, or just to mound on lettuce leaves. It's a great way to use leftover pork from a roast.
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Get Jalapeno Poppers with Pheasant Recipe from Food Network
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Ravioli is tossed with Alfredo sauce and mushrooms, and topped with cheese, green onions, and red pepper.
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It takes less than one hour to make this vibrant soup that gets its flavor from Southwest favorites like chipotle pepper, cilantro, avocado and lime juice.
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Get Beer-Simmered Bratwurst Recipe from Food Network
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Sweet, salty and savory flavors perfectly complement each other when marinated pineapple chunks are wrapped with bacon and baked into crisp, juicy appetizers.
Ingredients: pineapple, sauce, bacon
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This recipe is by Jim Meehan. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: gin, vermouth, cura ao, lemon juice
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Lime and raspberry sherbets studded with mini chocolate chips masquerade as a watermelon, making a whimsical summer dessert certain to delight all ages.
Ingredients: lime, chocolate chips, raspberry
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Get Deviled Eggs Recipe from Food Network
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This is a really easy semi-homemade recipe. Any large grocer should carry the handmade Sicilian-stye Cannoli shells. This really wows guests at a dinner party...