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A vodka martini with vermouth and a splash of blue curacao. Looks cool in a martini glass.
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This recipe is by William Grimes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: green grapes, grapes, sugar, ice, cachaca
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A bed of pasta is served with a colorful saute of steak, bell peppers, mushrooms, tomatoes and onions. Serve as is, or incorporate your favorite red or white sauce.
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This is a Mexican-style casserole made with hamburger and green chile peppers. It produces a much simpler version of chile rellenos, which are simply stuffed chile peppers.
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Green and red grapes are folded into a fluffy mixture of whipped cream, cream cheese, and yogurt in this refreshing, chilled dessert.
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Get Halibut Ceviche Recipe from Food Network
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Classic and comforting, this clam chowder gets a kick from spicy chili flake and a simmer in white wine.
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Grilled sirloin salad and grilled vegetables are tossed together in a sesame-ginger dressing in this fresh salad perfect for summertime.
cooking.nytimes.com
Ms Hodgson brought us this recipe over 20 years ago in an article that extolled the virtues of halibut, and indeed, it is very good fish for soups Here, fish and shellfish are briefly cooked in a saffron-flavored broth
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Sauteed mushrooms with a hint of wine and teriyaki sauce are the perfect topper for steak and baked potatoes.
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This classic Mexican side dish is made with fresh tomatoes, chile peppers, onion, garlic, cilantro, and . . . carrot! Try it; you'll love it.