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Chef John's quick and easy pan-fried chicken breasts are topped with a simple pan sauce made with capers, butter, white wine, and lemon juice.
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Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.
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Lemon juice, nutmeg and vanilla do wonderful things for this tasty sweet potato pie. And a combination of milk and cream make the filling smooth and rich. All the ingredients are stirred up in one bowl, so making this pie is a snap, and it bakes in an hour. Serve warm or cold with a bowl of just-whipped cream.
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Hurray for simply cooked and minimally adorned meals. Meaty swordfish with fresh tomatoes and cucumbers will make anyone happy.
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Lightly seasoned with butter and garlic, these shrimp cook up in your smoker in just 30 minutes, letting the smoky flavor shine through.
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These delicious almond meringue cookies are piped into logs and baked, then sandwiched with buttercream and dipped in melted chocolate.
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Garbanzo beans and peas are coated with a seasoned olive oil dressing and served chilled.
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I adore curry and thought that this aromatic spice would be a natural with tuna. My family thinks that I was right and ask for these tuna-melts often. Easy and very tasty. To keep this recipe on the light side, use non-fat mayo and low-fat cheese.
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Paula Wolfert visited the kitchens of Dar Yacout, where the cooks still use charcoal fires to make dishes like lush and smoky roasted-eggplant salad.
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Toffee bits are stirred into a sweetened cream cheese to make a yummy dip for apples. It's a perfect dessert to pack for lunch, or for an afternoon snack.
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Inspired by the ingredients list on a package of pasta salad mix, this recipe for homemade pasta salad dressing is a snap to make in your blender.
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I didn't invent the technique of making mayonnaise with a stick blender, but since I don't remember who showed me, it's just going to be easier to take credit. If you've never tasted delicious homemade mayonnaise, you've never tasted mayonnaise.