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The unexpectedly winning combo of roasted red peppers, crunchy cukes, and salty feta transforms this guac into a flavor bomb.
The unexpectedly winning combo of roasted red peppers, crunchy cukes, and salty feta transforms this guac into a flavor bomb.
www.allrecipes.com
This light and refreshing avocado dip is made with several green food items.
This light and refreshing avocado dip is made with several green food items.
www.allrecipes.com
This fruity punch has plenty of rum mixed with limeade and grenadine, with club soda for fizz. Garnish with cherries, orange slices or other fresh fruit.
This fruity punch has plenty of rum mixed with limeade and grenadine, with club soda for fizz. Garnish with cherries, orange slices or other fresh fruit.
www.allrecipes.com
Prepared using onion, cider vinegar, Dijon mustard, mayonnaise, lime zest, and honey, this tangy honey-mustard salad dressing is an easy, all-time family favorite.
Prepared using onion, cider vinegar, Dijon mustard, mayonnaise, lime zest, and honey, this tangy honey-mustard salad dressing is an easy, all-time family favorite.
www.foodnetwork.com
Get Game Night Margaritas Recipe from Food Network
Get Game Night Margaritas Recipe from Food Network
www.delish.com
Why play bartender all night when you can have guests spruce up their drinks with some fresh fruit?
Why play bartender all night when you can have guests spruce up their drinks with some fresh fruit?
www.allrecipes.com
This zesty marinade makes tenderloins even more tender than they already are. Olive oil, garlic, fresh lime juice, and oregano coat the meat, sealed in a plastic bag for a few hours before grilling.
This zesty marinade makes tenderloins even more tender than they already are. Olive oil, garlic, fresh lime juice, and oregano coat the meat, sealed in a plastic bag for a few hours before grilling.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 45 minutes, plus freezing. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Jonathan Reynolds and takes 45 minutes, plus freezing. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
Poached chicken breasts, which are at the center of this salad, are a low-fat, high-protein staple with endless possibilities In this recipe, inspiration comes from the Southeast Asian country of Indonesia Mint leaves and cilantro add a fresh bite and mung bean sprouts or sunflower sprouts help to fill out the dish
www.allrecipes.com
Curry chicken salad with grapes, almonds, and parsley is a nice salad topper, filling for a croissant, or a snack simply eaten with a fork.
Curry chicken salad with grapes, almonds, and parsley is a nice salad topper, filling for a croissant, or a snack simply eaten with a fork.
cooking.nytimes.com
As a game-day snack, they cannot be beat Stuffed jalapeños, filled with Cheddar and cream cheese and run through with cilantro, are roasted to sweet intensity in the oven and finished under the broiler or in the dying light of a grill's fire Consume with beer in advance of a plate of chicken wings, or a nap.
As a game-day snack, they cannot be beat Stuffed jalapeños, filled with Cheddar and cream cheese and run through with cilantro, are roasted to sweet intensity in the oven and finished under the broiler or in the dying light of a grill's fire Consume with beer in advance of a plate of chicken wings, or a nap.