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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
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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Salami, ham, tapenade, mozzarella cheese, and provolone cheese are tossed together with pasta creating a muffaletta pasta salad.
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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...
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Take those leftover hard boiled eggs and turn them into this tasty appetizer. The kids will really like these thick pieces of bread covered with a zesty egg and olive mixture.
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A macaroni salad with a twist. Great for summer parties. You can garnish with hard-boiled eggs and tomato wedges, if desired.
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The star of this salad is the Tapenade dressing.
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This super seven layer dip is piled high with Mexican style goodies. Serve it with tortilla chips!
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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