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Quinoa is a high-protein, good-for-you grain. It can be substituted for couscous and makes a lovely side dish. This recipe is a crunchy, lemony, healthy dish that can be used as a side or as a light meal.
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Cream cheese and mayonnaise form a creamy base for this dip with canned shrimp, chile sauce, and onion that's a favorite at parties.
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Raisins are first plumped in a mixture of water, sugar, flour, vanilla, lemon juice and butter. Then the filling is poured into a prepared pastry crust, topped with another crust and baked. Serve it with scoops of rum raisin ice cream.
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Get Vegetable Couscous Salad Recipe from Food Network
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Covering meat with aluminum foil after removing from the grill keeps the surface from cooling off too fast while it stands. The standing time helps it retain its juices so the meat won't be dry. You can use the same method to keep hot-from-the-oven rolls or a hot side dish warm for a short time while waiting for the rest of the meal.
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You can grill, fry, roast, or bake this chicken dry in the oven and it will go all lovely and golden.
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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: beets, juice, cloves, cumin, olive oil, parsley
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No matter if you love or hate the restaurant, you have to taste their famous dressing.
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Sweet potato and orange are tossed in a light honey-lemon dressing to make a colorful salad that happens to be paleo and gluten-free.
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Get Abalone Victoria Recipe from Food Network
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This fruity Waldorf salad combines apples, celery, and pecans with a creamy dressing and a hint of cinnamon.
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A juicy, fresh mango filling is poured over a crumbly macadamia nut crust and baked into these dessert bars that kids can enjoy on the go!