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Salami, mozzarella cheese, artichoke hearts, and olives are threaded on a toothpick and drizzled with olive oil for an Italian-inspired antipasto-on-a-stick appetizer.
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A tasty combination of shrimp and blue cheese makes a versatile dip. Attractive with blue corn tortilla chips!
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Instead of croutons, consider making these crisp little chorizo bites to crunch up your salad.
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Sweet onions and olives set the tone for this wonderful, quick to prepare summer pasta salad.
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Olive-stuffed burgers are a favorite in Michigan; the salty bite is a nice surprise inside these deluxe cheeseburgers topped with the works.
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Thinly sliced, raw cauliflower and cooked shrimp, marinated in a creamy dressing, are the main ingredients in this unusual salad. This has always been a hit at potlucks and family get-togethers. It tastes best if you make it a day before you plan to serve it.
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It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
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Whip up deliciously easy ham and cheese sandwiches flavored with green onions, olives, eggs and mayonnaise. Wrapped in foil and baked, they are great served hot or cold.
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour plus cooling. Tell us what you think of it at The New York Times - Dining - Food.
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A casserole of sorts that requires no dishes and is so tasty, you'll never use that extra zucchini to make muffins again!
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This is a great simple tomato based cream sauce with scallops, tomatoes, cream and vegetables. If you are not found of scallops, a nice white fish like cod...