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The flavors and ingredients from the popular soup were cleverly translated to make this delicious pasta salad--voted as a finalist in the recent Contadina® recipe contest.
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Green bell peppers stuffed with seasoned ground beef, feta cheese, and rice are a nice duo of Mexican and Greek-inspired cuisine for a weeknight dinner.
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Portobello mushroom caps are flavored with an Asian-inspired marinade. Serve as steaks or on hamburger buns.
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I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.
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In this salad, shredded green cabbage is tossed with dried ramen noodles and nuts in a simple sweet and sour vinaigrette.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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A simple version of Irish soda bread with raisins is baked in a cast iron skillet. This is a vintage recipe handed down through the family.
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Get Pan Seared Quebec Foie Gras with Hot and Sour Peach Jam, Cabernet Ice Wine Reduction Recipe from Food Network
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This DIY recipe for a tomato-based chili sauce has been handed down through generations and is now here for you to enjoy.
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Berbere, a blend of sweet and piquant spices, is the main attraction for this Ethiopian chicken with tomato-white wine sauce and egg garnish.