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This Italian-inspired pasta salad with tuna, mayonnaise, and hard-boiled eggs is quick and easy to make and a great addition to any barbeque or potluck.
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A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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It's important to use smaller chicken thighs; if all you can get are the larger ones, it's best to cut them in half If you don't have Maras pepper, it's worth buying, since its distinctive flavor will add depth and a sly heat to all kinds of dishes.
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Borrowing from the flavors of the Southwest, this uncooked cranberry relish uses jalapeno, lime, cilantro, and cumin to add an unusual twist to a classic accompaniment to turkey.
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A favorite at barbecues, picnics, and buffets, this classic salad features a savory, sweet, and sour dressing tossed with tender potatoes to make a flavorful side that's sure to impress your guests!
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Get Coconut Shrimp with Tropical Rice Recipe from Food Network
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Get Seared Salmon with Pickled Watermelon Salad Recipe from Food Network
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Tender pieces of round steak are simmered with green and red peppers in a sweet tomato sauce.
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Get Garlic Basil Shrimp Recipe from Food Network
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During Summer's at the lake all the neighbors have pitch in dinners after a day of boating, sunning or fishing. These beans are always a hit with no leftovers...
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All the colors of the rainbow come together in this delicious medley of fresh fruit and vegetables to create a wonderful and refreshing taste. The homemade dressing makes it perfect.