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Roman-style cheese spread that’s great as an hors d’oeuvre.
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Roasted pumpkin seeds provide a spicy crunch on top of gemelli pasta sauced with roasted garlic roma tomatoes and goat cheese.
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Fresh, lemon-scented crab cakes are pan fried to golden brown and served on top of mixed greens with a tangy vinaigrette and avocado slices in this elegant appetizer dish.
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These duck legs, prepared in the manner of a classic French coq au vin, are deeply flavored, hearty and rich — a perfect cool weather meal rounded out with earthy lentils and root vegetables For ease of service, all the components can be prepared well in advance, reheated and combined at the last minute.
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These chia, hemp, chocolate chip oatmeal bars are a vegan, on-the-go snack that adults and kids love.
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This recipe is by David Tanis and takes About 30 minutes, plus time to cook the beets. Tell us what you think of it at The New York Times - Dining - Food.
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Get Salmon-Fennel Salad Recipe from Food Network
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Get Vegan Vanilla Ice Cream Recipe from Food Network
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This tasty pasta salad includes a variety of colorful fresh winter fruits, crunch celery, and a honey-lime poppy seed dressing.
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This is a quick and budget-friendly recipe for tuna tacos in a mixture of sour cream and barbeque sauce for a quick meal solution.
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Ah...The Bloody Mary. It has been my experience that people either like or, don't. For those who do, I've taken the traditional Bloody Mary, and blown it completely...
Ingredients: shrimps, celery, lime