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Chicken breast is baked in a tomato-based sauce and served atop a bed of spinach leaves in this simple salad. Black beans, cheese, sour cream, and salsa toppings provide a Mexican flair.
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Cool pasta salad with the Greek taste of Feta to finish it off.
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This recipe is by Bryan Miller and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This vegetable soup recipe incorporates sauteed bacon bits and onion with cabbage and onions in a chicken broth. Sour cream and peas are added immediately before serving.
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Emeril Lagasse tosses pasta with sausage, butternut squash, sage, and pecans for a terrific, hearty dish.
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Garlic, basil, onion, mushrooms, sweet peppers, and tomatoes are sauteed before mixing with butter and balsamic vinegar to make a sauce.
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Get Pernil Recipe from Food Network
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With few ingredients and even fewer steps, this curry is a cinch to make quickly. Most of the work is done by a blender, which ensures a silky sauce. If you dont have a blender, use a food processor; the texture will just be slightly less smooth.
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Grilled fresh sweet corn combines with chopped tomatoes, avocado, and cilantro in a light vinaigrette dressing.
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Get Tuna in Tomato-Tarragon Broth Recipe from Food Network
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Get Lemon-Mint Cake with Lemon Syrup Recipe from Food Network
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Big grains of salt rim many a margarita glass. But as this cocktail proves, a pinch of salt can add complexity to sophisticated bittersweet drinks.