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cooking.nytimes.com
This recipe is by Martha Rose Shulman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use this mix of paprika, onion powder, cayenne, thyme and oregano as you would chili seasoning from the store!
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Okra and cashews are central to Brazilian cuisine; here the vegetable is lightly sautéed with slivers of garlic and tossed with the nuts for a great crunch.
Ingredients: olive oil, okra, garlic, cashews, lime
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This easy recipe makes salmon in a tomato-based sauce with onion and garlic.
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Use your microwave to make a butter and garlic sauce to coat tender strands of vermicelli and cooked shrimp. Sprinkle with Parmesan cheese and you have a quick and delicious main dish or appetizer.
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Crunchy classic dill pickle slices bring extra zing to an ordinary sandwich.
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Get Tuna and Hummus Sandwiches Recipe from Food Network
cooking.nytimes.com
The spicing here is the same as one used in a popular Egyptian lentil salad The dish is inspired by a lentil purée that accompanies bread at Terra Bistro in Vail, Colo.
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Don't know what to do with those stale bagels? Make them into crispy, salty snacks! These bagel chips are heavy on the garlic and the real Parmesan cheese and Italian herbs give them a hearty flavor for satisfying snacking.
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Salmon fillets are baked with a delicious garlic and mustard paste. Quick, easy, and delicious!
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Get Roasted Garlic Dip Recipe from Food Network
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Get Garlic Roasted Potatoes Recipe from Food Network