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This dressing with avocado, lime, and ranch seasoning works as a salad dressing or a dip for veggies. Feel free to reduce the garlic amount if you're not a huge garlic fan.
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This refreshing cucumber margarita recipe uses fresh cucumber, lime juice, herbal Yellow Chartreuse, and blanco tequila for an unexpected cocktail.
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In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.
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This recipe makes a large quantity of fiery hot salsa: whole peeled tomatoes are seasoned with a variety of hot peppers, lime juice, and lots of cilantro.
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Fresh rosemary, thyme and sage blend with garlic, olive oil and balsamic vinegar for an herby marinade.
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Here is a rich and hearty tomato sauce which does not need sugar or butter to cut the acidity from the tomato. Olive oil is optional for those watching their waistlines.
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This recipe riffs on the classic combination of cream of tomato soup alongside grilled cheese sandwiches.
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Rome Beauties are bright red and medium-large, with a tender, slightly sweet flesh. They are a good choice for baking because they hold their shape well.
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Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
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The distinctive flavor of Gorgonzola cheese asserts itself boldly in a creamy dressing tossed with leaf lettuce, walnuts, and diced avocado.
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Chipotle chiles, cumin, and lime juice give Mexican flavor to marinated and grilled steak. Perfect for a backyard barbecue. Leftovers make excellent additions to quesadillas or fajitas.
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This is a great easy prawn marinade. We put them out as appetizers, but they can also be a main course. I've also sauteed them with the marinade and used the sauce with pasta or just lapped it up with French bread!