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This citrusy shooter is made with vodka, triple sec and lime juice.
Ingredients: vodka, triple sec, lime juice
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A super-speedy chili using pantry items for those nights when you need a warm and hearty meal but you just have a few minutes to get something on the table.
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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The crisp, buttery shortbread base gets a surprise crunch from ground almonds. The tangy buttermilk custard that fills the shell is a perfect complement to the abundance of sweet, plump blueberries scattered over the top.
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Brunch is served.
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This applesauce is a pretty shade of pale pink because the apples are cooked in their skins.
cooking.nytimes.com
This is true to the Apulian tradition of serving chopped greens with orecchiette, those little ear-shaped pasta, though the greens might be different in Apulia and the combination doesn’t always include a tomato sauce Since I’ve always got tomato sauce in my freezer, it’s an easy dish to throw together This winter version is made with canned tomatoes.
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Pretty rainbow carrots, shaved and tossed with olive oil, rice vinegar, and cumin make a simple, delicious salad.
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A recipe for tangy buttermilk-marinated chicken breasts grilled and topped with a fresh fruit salsa.
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Chicken breasts broiled with regular and green hot pepper sauce, sprinkled with paprika and served on your favorite sandwich bread with lettuce and tomato.
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Busy weeknight? Try this quick and easy udon noodle dish topped with prawns, bell peppers, and celery with a savory-sweet sauce.
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Green peas cooked with tuna, tomato sauce, and onions come together for a weeknight or lunchtime salad.