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Bay scallops and shrimp are cooked in a creamy risotto seasoned with basil and lemon juice.
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A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.
cooking.nytimes.com
When you sauté or roast asparagus in hot olive oil, the asparagus will have a much more concentrated flavor than it would if steamed or blanched Here I add the garlic to the pan once the asparagus is just about done, so that the garlic cooks only long enough to soften and sweeten You can serve this skillet dish with grains or pasta, or with eggs -- fried, poached or scrambled
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Delicious and easy to make. A definite crowd pleaser, and there are many variations by using different vegetables, including broccoli, cauliflower and mushrooms. Season with your choice of spices.
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This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Macadamia Crusted Ahi Tuna Recipe from Food Network
Ingredients: tuna, olive oil, nuts, garlic, shallots
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Lightly fried flour tortilla chips sprinkled with cinnamon and sugar.
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Pan-fry tofu with thyme and garlic for a protein-filled addition to pasta salad. Bring to your next picnic!
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Get Mozzarella Stick Stuffed Crust Pizza Recipe from Food Network
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Get Lamb Shepherd's Pie Recipe from Food Network
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Tomatoes, onion, bell pepper, cucumber and garlic are pureed with lemon juice, red wine vinegar and tarragon and chilled for a refreshing cold soup.
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Tomato paste, water, parmesan cheese, and garlic come together for this flavorful, homemade pizza sauce recipe.