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Prepared meatballs simmer in a slow cooker with a sauce made with canned pineapple in juice and green bell pepper for a dish that will be popular at any gathering.
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Blood oranges and olive oil make this a unique cake that can be made for any special occasion.
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This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
cooking.nytimes.com
Green Goddess dressing — a creamy, piquant blend of herbs, garlic and anchovies — is good to eat on salad And it’s wonderful as a dipping sauce for vegetables But its best use may be as a marinade for roast chicken
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One of my favorite ban chan dishes and one of the most popular that was served in my Korean Restaurant.
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Former Smuggler's Cove bartender, Jackie Patterson's, recipe for a La Perla Rosa cocktail.
cooking.nytimes.com
This recipe is by Julia Reed and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Grouper Ceviche with Jicama and Avocado Slaw Recipe from Food Network
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From A to Z, everything you need to know to make a great tasting detox smoothie. From The Blender Girl herself, Tess Masters!
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This easy-to-make sauce is a great dish to bring to a party or serve as a snack with some pita bread.