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Three kinds of pepper turn up the heat in this creamy shrimp and scallop sauce. Fresh basil, thyme and parsley add just the right counterpoint, while Swiss and Parmesan cheese add their own sharp flavors. Perfect over fettucine!
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Buy an ``important`` piece of ginger for this recipe (larger pieces are easier to peel and slice, and smaller ones dry out fast). Keep it wrapped in the freezer...
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All the ingredients for a meatball sandwich are here, just assembled in a different manner. This recipe is always a hit at our house. We NEVER have any leftovers, it is so good!
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked on a long, slow simmer, this sloppy joe dip is full of rich flavor and makes enough to serve a crowd! It's perfect with baguette slices.
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Lentils and tuna are a wonderful combination This mixture also makes a great stuffing for tomatoes.
cooking.nytimes.com
This vegetable pie is based on a recipe from Diane Kochilas’s “The Glorious Foods of Greece,” an essential compendium for anyone interested in that country’s regional cuisines I’ve added the walnuts and dill In the original recipe, butter is used instead of olive oil.
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Get Spicy Summer Squash with Herbs Recipe from Food Network
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Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!
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Get Curry Chicken Skewers Recipe from Food Network
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This beautifully-hued salad has an intriguing flavor combination of sweet, smoky, and salty with the crunch of dusky, curried almonds.
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Get Oak Town Garlic Vinegar Chicken Recipe from Food Network