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Acai-pomegranate juice is paired with vodka, Cointreau®, and Chambord® to make this cosmopolitan-inspired cocktail, perfect for holiday gatherings.
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Cinnamon and coconut add their flavors to this fruit salad of watermelon, peach, nectarine, plum, blueberries, and grapes.
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This recipe uses Roma tomatoes and lots of veggies and seasonings that are available all year. The hardest part is blanching, peeling and chopping the 40 tomatoes, the rest is a snap.
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You do a little something to these cucumber pickles every day for 7 days, then process and can them on Day 8. They are pickled in a large (10-quart) jar or a pickle crock.
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This Japanese-inspired blended miso dressing has a creamy texture thanks to soft tofu, and a sweet, complex flavor thanks to mirin.
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Crawfish, onions, green bell pepper and garlic, seasoned with cumin and Worcestershire sauce, cooked etouffee style. Serve over rice.
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Use a store-bought rotisserie chicken or leftover roasted chicken for this chicken salad with pecans, apples, and grapes.
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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Get Goat Cheese Toasts Recipe from Food Network
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Chorizo sausage and green chilies give this grilled meatloaf an added kick.
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This omelette, that I adapted from a little book in my sister's recipe collection aptly called "Fast Food" is so delicious that I set myself a goal of taking...
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This quick and easy sloppy joe recipe sneaks lentils into a mix of ground beef, onion, ketchup, and barbeque sauce that kids will love.