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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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These are the tastiest little ravioli-like cookies, filled with your favorite preserves (I like cherry). Everybody likes them.
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This is a basic cornmeal coating for fried fish. You can substitute any type of fish you like.
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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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If you've ever thought about drinking candy, then this recipe is for you. This whimsical martini is perfect for Easter or any gathering with friends.
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This cobbler combines huckleberries and peaches. Blueberries can be substituted if huckleberries aren't available. It's great served warm with vanilla ice cream.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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Sunchokes, a.k.a. Jerusalem artichokes, are nutty-tasting and can be eaten raw or cooked. When roasted, they make a great change of pace from the usual crudités served with bagna cauda, the Italian olive oil, garlic, and anchovy sauce.
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Raisins are first plumped in a mixture of water, sugar, flour, vanilla, lemon juice and butter. Then the filling is poured into a prepared pastry crust, topped with another crust and baked. Serve it with scoops of rum raisin ice cream.
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A sprightly ginger broth transforms typical cabbage, pork and potato soup into a meal thats light-tasting and satisfying at the same time. The shot of lemon juice added at the end intensifies the flavors.
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This authentic Italian seafood risotto is made with shrimps and scallops, but you can sub in any seafood you like, just make sure the rice and seafood are cooked separately.