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Like if potatoes had a toga party!
cooking.nytimes.com
Matambre is a contraction of the Spanish words for "kill" and "hunger" -- it's the hunger killer It's beef traditionally stuffed with vegetables, herbs, hard-cooked egg and seasonings I cannot abide hard-boiled egg in cooked meat dishes, so I've substituted olives
cooking.nytimes.com
Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it
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Get Curried Cauliflower and Potato Salad with Cilantro Emulsion Recipe from Food Network
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Take your taste buds on a Mediterranean tour with this salad, made with Morningstar Farms® Meal Starters Chik'n Strips.
www.allrecipes.com
Pan-fried, Cajun-seasoned chicken breasts are served over mixed greens and arugula with avocado, sun-dried tomatoes, and black olives. A Dijon and balsamic vinegar based dressing brings the salad a lively flavor.
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This slow-cooker green bean casserole combines the creaminess of Alfredo sauce with the crunch of water chestnuts and French-fried onions.
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Get Corn Salsa Recipe from Food Network
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This is my Wisconsin version of a classic Bloody Mary drink. On special occasions, garnish with skewered bite-size pieces of Wisconsin Cheddar, Monterey Jack, pepperoni, salami, green olives or cocktail shrimp on top. Best when consumed before noon.
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This is a rustic, Italian salad made with day old, crusty bread, fresh tomatoes, and mozzarella cheese!