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Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.
Flavorful black-eyed pea recipe, originally designed for New Year's Eve but great for any time of year.
Ingredients:
peas, green onions, celery, green bell pepper, pimentos, bacon bits, sugar, red wine vinegar, olive oil, balsamic vinegar
www.chowhound.com
The ingredient list was provided by inmetric in this topic: http://chowhound.chow.com/topics/651204 It sounded so good I made some myself. inmetric, if you post...
The ingredient list was provided by inmetric in this topic: http://chowhound.chow.com/topics/651204 It sounded so good I made some myself. inmetric, if you post...
www.allrecipes.com
This quick and simple salad of green beans, tomatoes, and carrots is tossed with a homemade, Asian-influenced dressing.
This quick and simple salad of green beans, tomatoes, and carrots is tossed with a homemade, Asian-influenced dressing.
Ingredients:
green beans, red wine vinegar, rice vinegar, ginger, sesame seeds, sesame oil, soy sauce, garlic, canola oil, tomatoes, carrot
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The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: Super-high antioxidants in spinach and berries; Curry powder is anti-inflammatory; Blueberries stimulate the birth rate of new brain cells in elderly rats, according to Tufts University research.
The foods in this easy recipe are powerhouses of nutrition. Why this recipe is good for you: Super-high antioxidants in spinach and berries; Curry powder is anti-inflammatory; Blueberries stimulate the birth rate of new brain cells in elderly rats, according to Tufts University research.
Ingredients:
spinach, strawberries, blueberries, red onion, pecans, balsamic vinegar, rice vinegar, honey, curry powder, dijon mustard
www.foodnetwork.com
Get Tossed Salad Recipe from Food Network
Get Tossed Salad Recipe from Food Network
Ingredients:
red wine vinegar, sugar, red onion, mixed greens, cherry tomatoes, feta cheese, green onions, balsamic vinegar, dijon mustard, olive oil
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Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Sink your teeth into these Carolina-style Pulled BBQ Chicken Sliders with creamy coleslaw on a delicious sweet roll bun.
Ingredients:
bone, olive oil, salt and pepper, water, bbq sauce, coleslaw mix, mayonnaise, red wine vinegar, sugar
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Chickpeas, feta cheese, tomatoes, and fresh basil are dressed in a quick and easy vinaigrette sweetened with honey in this summer salad recipe. Great side dish for BBQ season.
Chickpeas, feta cheese, tomatoes, and fresh basil are dressed in a quick and easy vinaigrette sweetened with honey in this summer salad recipe. Great side dish for BBQ season.
Ingredients:
cherry tomatoes, basil leaves, feta cheese, honey, cloves, red wine vinegar, cider vinegar, olive oil, black pepper, cayenne pepper, salt
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Toasted almonds and balsamic vinegar add pizzazz to this fresh bean salad. It's a great side for grilled meats, sandwiches, or simply prepared fish.
Toasted almonds and balsamic vinegar add pizzazz to this fresh bean salad. It's a great side for grilled meats, sandwiches, or simply prepared fish.
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This deliciously-sweet hummus is bursting with basil and an all-around pesto body.
This deliciously-sweet hummus is bursting with basil and an all-around pesto body.
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Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
Fresh asparagus is baked until tender, and dressed with a blend of butter, soy sauce, and balsamic vinegar.
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Make a big batch of this terrific salad, because it will go fast. Shredded carrots, diced celery, a scoop of raisins, and mayonnaise with a dash of vinegar.
Make a big batch of this terrific salad, because it will go fast. Shredded carrots, diced celery, a scoop of raisins, and mayonnaise with a dash of vinegar.
cooking.nytimes.com
This recipe is by Julia Reed and takes 10 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Julia Reed and takes 10 minutes, plus overnight soaking. Tell us what you think of it at The New York Times - Dining - Food.