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In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.
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Want to score big on the snacks at your next tailgate? Go mini.
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Chicken strips are tossed with bell peppers and red onion to make these fajitas, a colorful weeknight dinner dish you can top as you please.
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Raw vegan crackers have a tangy flavor reminiscent of cheese from cashews, flaxseeds, red bell pepper, and lemon juice. The combination is dehydrated to make a crisp cracker.
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Weve added sautéed mushrooms to the classic and very simple spaghetti with garlic and oil, but the dish can still be made in no time at all. Regular white mushrooms are excellent here; portobellos or wild mushrooms would be great,
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To get the most from a marinade, slash the skin and meat so the flavors can seep in.
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This dressing packs a punch of flavor and explodes with freshness, a bit of tang, and traditional ranch flavor.
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Vegetarian meatballs made with tempeh and plenty of seasonings are a tasty substitute for beef meatballs and go well with spaghetti or on a submarine sandwich.
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A definite different twist on an old classic. This prime rib will really spice things up! Use the pan drippings for au-jus or make some delicious Yorkshire Pudding. Whip up a batch of fresh horseradish sauce and serve this prime rib with garlic asparagus or a fluffy baked potato. Please note the total time includes 1 hour for marinating.
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Dill and lemon serve to emphasize all the natural glory of grilled swordfish steaks.