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Deviled ham puts the Deviled into Deviled eggs.
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A fluffy seafood-potato salad which can be served anytime. This is a fancy version of the salad that's on every respectable plate lunch in Hawaii. Feel free to substitute a can of tuna, a can of baby shrimp, or 1/2 lb. of shredded imitation crabmeat for the real stuff.
cooking.nytimes.com
This sophisticated-looking number centers on the dark green version of kale known variously as black, Tuscan or lacinato kale The leaves are cut into thin ribbons, but left raw, then combined with cut black olives and a dressing of olive oil and sherry vinegar Shower some Parmesan over the top and you have a recipe that can hold its own on any table, at any time.
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If you're looking for ideas for your World Cup party, try these soccer-themed mini cheese balls. They are quick and easy to make and look great on a cheese platter.
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Get Octopus with Spicy Tomato Linguine Recipe from Food Network
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Great with grilled leeks, asparagus, grilled fish and shellfish, or over baked feta or goat cheese.
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Get Sweet Potato Chips With Black Olive Tapenade Recipe from Food Network
cooking.nytimes.com
In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.
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Get Tilapia With Hash Browns Recipe from Food Network
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Get Greek Salad Layered Dip Recipe from Food Network