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Preserve the bounty of the season by canning your tomato harvest. This canned marinara sauce will stock your pantry for the winter and provide a tasty sauce for pasta, vegetables, and meat dishes.
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This tomato sauce is slowly simmered with garlic, carrots, red bell peppers, celery, onion, parsley and oregano. If you have the time, simmer it on medium-low for 3 hours.
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Cooked pasta and chopped spinach are combined in this tomato and chicken broth based soup seasoned with a dash of nutmeg.
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This guacamole is fresh, green, and a little zesty.
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Orange juice and ginger ale garnished with orange slices and maraschino cherries.
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Old-fashioned carrot salad made with lemon Jell-O and pineapple. Grandma didn't specify the amount of carrots. You probably can't use too much!
Ingredients: lemon, pineapple, carrots
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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This lime-flavored martini needs a bit of simple syrup, lime juice, half-and-half, and vanilla-flavored vodka.
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Get Honeydew Melon Soup with Ice Wine Recipe from Food Network
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Light rum, rum syrup, pineapple juice, and a dash of bitters topped with sparkling wine.
cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
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Tomatillos are a colorful addition to everyone's favorite Mexican-inspired dip.