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Cream cheese is the base for a tangy blue cheese spread blended with fresh chopped chives and parsley, and the crunch of walnuts. Make it fast, spread on crackers, and enjoy!
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Get Chicken Soup Recipe from Food Network
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Cool pasta salad with the Greek taste of Feta to finish it off.
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Chef John's recipe for potato pancakes topped with seared scallops and roasted red peppers is great as an appetizer or main dish!
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Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
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I am always looking for ways to jazz up the boring burger and came up with this after having a delicious caprese salad. Be sure to use fresh basil!
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Green tomato relish loaded with Granny Smith apples and red bell peppers is a sweet and savory topping for pork chops or sausage.
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This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
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Here's a great picnic salad! Corkscrew-shaped pasta soaks up a tasty blend of oil, vinegar, garlic, basil, red pepper and Parmesan. After it chills, toss in some broccoli, pepperoni, cherry tomatoes and mozzarella cheese.
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This shrimp pasta dish with cream, white wine, and basil is ready in under 30 minutes. You can use frozen or fresh shrimp and any pasta shape you like.
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Rich and meaty spaghetti sauce is surprisingly easy to make, and ready in just over an hour. Serve over any variety of hot cooked pasta.