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This light mixed green salad with almonds, jicama, and raspberries is easy to prepare.
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White corn, green onions, hard cooked eggs, and a nice creamy dressing. That 's it. Great salad. But, if you use a bit less dressing, and add some leftover chicken or ham, it would make a great stuffing for pita bread.
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Blood orange juice replaces cranberry juice in this refreshing blood orange martini garnished with lime juice.
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A tangy dressing with a pleasant bitterness from celery seeds.
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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Summer fruit at its peak needs only a little embellishment to make an elegant dessert.
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These mini coconut cupcakes topped with passion fruit icing and edible flowers are a tropical addition to your dessert repertoire.
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Get Angel Food Cake with Tropical Fruit Compote Recipe from Food Network
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A simple recipe of plums, sugar, pectin, and a little butter makes a delicious homemade jam.
Ingredients: plums, water, sugar, butter, pectin
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Carrots are cooked until tender, grated, and then topped with tomato dressing and mint. Note: You could try using julienne carrots instead of grated, if you like.
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Kenny Rochford, general manage of Medlock Ames winery, pickles Chioggia beets from the winery gardens to use in the tasting room. They're perfect in a salad with parsley and fennel fronds.
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This is the perfect side dish for East meets West. The American classic gets a modern update by adding spicy chopped fermented cabbage and Korean chili paste.