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A shaved fennel salad with a Moroccan-inspired dressing.
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This recipe is by Trish Hall and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Two kinds of salami mix it up with two kinds of cheese, artichoke hearts, olives, tomatoes, and roasted red peppers in this colorful salad.
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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These savory green onion pancakes make a great accompaniment to grilled meat or chicken.
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This extremely potent sambal is a traditional side sauce for Thai spring rolls, but can be used anywhere you'd want a fiery hot green chile sauce.
Ingredients: chile peppers, salt
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Beef, potatoes, tomatoes and onion seasoned with cumin, garlic salt, and green chiles.
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Apples, oranges, lemons, brown sugar, raisins, spices, and green tomatoes combine to make an incredibly flavorful pie filling. Makes 30 pints of perfect stocking stuffers.
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This pasta salad is quick and easy to make. The liquid from the marinated artichoke hearts makes an excellent dressing.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salsa Verde: Green Tomatillo Salsa Recipe from Food Network
Ingredients: tomatillos, cilantro, onion
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If miniature food is not your thing, you can also use this recipe to make 12 standard-size muffins.