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Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.
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Why, do you ask, am I making ketchup at home? Well, my beau goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our...
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Shrimp, scallops and crabmeat sauteed in a white wine and lemon sauce and tossed with hot cooked pasta shells. Every time I cook for a large group, this is requested. Great tasting and really simple to make!
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
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Shrimp and Artichoke Risotto! Risotto rice, clam stock, wine, artichoke hearts, and paprika seasoned shrimp.
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There 's mixed greens in this great salad, along with artichoke hearts and slices of big fat red onion. Toss with a garlicky vinaigrette dressing, top with some grated Parmesan, and you 're ready.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
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This dish of oysters marinated in olive oil, lemon juice, tomatoes, soy sauce and sugar, makes for a great appetizer. This dish is also great with raw shrimp, scallops, or fish.
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Chicken, hash brown potatoes, and smoked Cheddar cheese are cooked together in a skillet creating a hearty chicken hash perfect for brunch or dinner.
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Tender cooked broccoli floret, crawfish and cheddar cheese are gently stirred into this creole seasoned soup made with condensed cream of mushroom and celery soups.
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Substitute grilled portobello mushrooms and bell peppers for the traditional bun when making hamburgers for a gluten-free hamburger experience.