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A refreshing and simple summer salad that's perfect for picnics or barbeques. Cucumbers are marinated in red wine vinegar, sugar, salt, chopped tomatoes, red onions, mint, and olive oil; great with a spicy flank steak and potatoes.
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Mango and shrimp salad with mint and lime dressing is a refreshing salad to prepare on hot summer days.
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This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen.
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This Thai-inspired recipe combines the flavors of the grill with Thai red curry beef to create an unbelievably delicious flank steak.
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Quick and easy to make, this unique pie is a slice of Norway, combining sour cream, sugar, cinnamon, nutmeg, cloves, white vinegar, and raisins into a surprisingly winning concoction!
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With leaner ground sirloin, the sliders have less fat and the rolls won't get soggy.
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Tofu cubes are marinated in soy sauce, maple syrup, ketchup, vinegar, and seasonings, and then baked in the oven. The tofu can be used as a hot or cold snack or as a salad topping.
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Classic coleslaw with a vinegar/mayonnaise dressing.
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This zesty coleslaw is a nice change from the regular coleslaw. I add even more horseradish for extra zing.
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A simple garlic-and-herb-infused oil combined with wine vinegar acts as both a basting liquid and a sauce for the fish. The trout skin protects the flesh and turns an appealing golden brown during grilling.
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French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe. They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese.