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Yes, the title says it all! This recipe was created by mistake. While using another recipe as a guide, I made the mistake of using cocktail sauce instead of chili sauce. Well, this was the best darn mistake I have ever made. These pork chops had the most wonderful zip to them! Mistakes like this should happen more often!
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This lovely seafood salad was an improvisation. Use grapefruit juice to glaze the crab and to make the sweet-tangy salad dressing.
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Like shrimp cocktail but way more fun.
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Thinly sliced cauliflower, peppers, and olives are tossed in a vinaigrette dressing creating a flavorful cauliflower salad perfect for picnics or barbeques.
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Poppy seed muffins are a favorite morning quick bread. This recipe uses almond extract and lemon zest to lend extra bright flavors.
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This is a wonderful recipe from Colonial Williamsburg.
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This spin on the original features the addition of mushrooms and artichokes in the lemony sauce.
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Lentils have a mild lovely taste and they take on a nice flavor and texture in this dish when cooked up with carrots, onions, and garlic. They're tossed with olive oil and lemon juice, fresh parsley, and chopped celery, for crunch.
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A creamy asparagus soup accented with yogurt, lemon, and Parmesan cheese. Everyone loves it! You can substitute soy products to make this recipe vegan.
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Get Shrimp with Roasted Pepper-Horseradish Dip Recipe from Food Network
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Liliko'i is the Hawaiian name for passionfruit. This exquisite tropical fruit is the flavoring for a light and airy chiffon pie. Serve cold on a hot day.
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Bran cereal and whole wheat flour give this raisin-studded quick bread a nutty taste.