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It's not a party without 7-layer Bean Dip! This one is made with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives.
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In this chilled pasta salad, chunked white tuna blends with Dijon mustard, mayonnaise, olive oil, and capers.
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This recipe is by Craig Claiborne And Pierre Franey and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Cranberry sauce sweetened with honey and pears is a tasty alternative to the traditional cranberry sauce made with sugar.
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Creamy, sweet, and tart, this classic lime dessert is always a favorite.
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This mixture of basil, lemon juice, mustard and garlic adds a wonderful texture and flavor to grilled shrimp. You won 't want to prepare them any other way.
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Carrots and parsnips glazed with an orange juice reduction is a perfect side dish for holiday celebrations.
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A non-alcoholic punch with the flavors of strawberry, pineapple and orange juice blended with ginger ale and orange sherbet.
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This pink drink isn't just for ladies. A heady combination of gin and applejack are shaken together with egg white and lemon juice for a frothy drink that's given a pink hue thanks to a few drops of grenadine.
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Try this spicy Mexican-style beer cocktail next time you are entertaining around Mexican food.
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Any person can make this savory soup with vegetable juice cocktail, potatoes and onion. Use frozen or canned mixed vegetables.
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Chef John tempers the sweetness of cantaloupe with a hint of heat from cayenne pepper in this refreshingly delicious sorbet.