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This is a lovely light salad. Gently sauteed scallops, still warm from the pan, are presented on a plate with watercress, corn and shredded carrots that have been tossed with a mustard vinaigrette. Makes two elegant salads.
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Fresh tomato, basil, and corn salad tossed in a simple apple cider dressing is a refreshing salad to make anytime of the year.
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Get Broccoli Salad Recipe from Food Network
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This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything.
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These corn fritters call for fresh corn and ground red pepper to make a delightful summertime treat with a touch of heat.
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A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
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A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried.
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Try using a mixture of green, yellow and red peppers for these tasty treats.
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One quesadilla per person is never quite enough, so this recipe makes an extra to share.
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This recipe is by Marian Burros and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Brooklyn's Corniest Hot Dogs Recipe from Food Network