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A refreshing and authentic Mexican shrimp cocktail with plenty of spicy flavors makes a perfect starter or a light meal. Serve it chilled with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and clam-tomato juice so it can be ready after only chilling 1 hour in the fridge.
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This recipe is by Mark Bittman And Sam Sifton and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Lasagna Soup Recipe from Food Network
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Get Spaghetti Burgers Recipe from Food Network
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These grilled lamb burgers are served with slices of ripe tomatoes and red onion in pita bread with a fresh tasting cucumber sauce seasoned with fresh mint and garlic.
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Get LOBSTER SAUCE Recipe from Food Network
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Bite-sized BBQ Pulled Chicken Sopes! Great make-ahead appetizer for backyard parties. Topped with BBQ pulled chicken, cheddar cheese, tomatoes, avocado and BBQ-spiked sour cream.
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This is a deliciously decadent, filling, and easily vegan pasta salad that I made up on the spot to bring to a potluck. It's so versatile, you can add or omit almost anything!
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Get Lahmacun Recipe from Food Network
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Muhammara is a Syrian dip made with walnuts, breadcrumbs, and roasted peppers Serve it at room temperature, with warm pita bread and raw or cooked vegetables The pomegranate molasses is an important ingredient; you can find it at Middle Eastern groceries.
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Get Paella. American-style Recipe from Food Network