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Skinless, boneless chicken breasts are simmered in a garlic-infused creamy sauce made from coconut cream, onions, and spices. Serve over hot cooked rice.
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Egg salad gets a new twist with the addition of avocado and hot sauce creating a creamy avocado egg salad.
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If you're a Ravens fan, then this Baltimore-inspired crab cake pizza will be the perfect mid-game meal.
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The dressing in this salad is warm and yummy. Vinegar, lemon juice, and a smidgen of sugar are stirred into warm bacon drippings and cooked until hot and ready to pour over chopped lettuce and green onions. Sprinkle with bacon and serve.
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This crispy, cumin-spiced okra is delicious on its own or with yogurt and lentils.
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These tender seared scallops with a delicate herb crust make an elegant main course.
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Hamusta soup, a popular Middle Eastern vegetable soup, gets a hit of tanginess from lemon juice added to the broth.
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Impress your Easter brunch guests with these adorable 'chick' deviled eggs using this quick and easy deviled egg recipe.
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Fresh parsley and dried tarragon are just two of the sources of flavor in this recipe you'll want to prepare next time you're having fried fish at the house.
cooking.nytimes.com
This recipe is by Dana Bowen and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this creamy cheese and crab spread on crackers, or use it as a dip for breadsticks and veggies. You can also use shrimp instead of the crab.
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These banh mi sandwiches are made with seasoned pork, lime juice, red onion, sliced cucumber, and cilantro on a baguette.