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Leftover cooked turkey never had it so good as when it's combined with shallot, fresh shiitake mushrooms, and thickened cream in a gourmet omelet that only takes a few minutes to make. Serve as a fancy brunch or lunch main dish, or have as a light supper.
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A classic red pepper jam recipe.
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Watermelon and cucumbers are tossed in a light dressing made with seasoned rice vinegar, white wine vinegar, and lime juice for a refreshing summer salad.
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Mirliton (chayote squash) makes a wonderful dressing with ham, shrimp, and bread crumbs. It's very popular here in Louisiana around the holidays.
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Lillet Rose, a fortified-wine blend of Sauvignon Blanc and Muscatel, has the aroma of flowers and ripe berries perfect for a springtime aperitif. Garnishing the drinks with edible flowers is a lovely touch.
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Brighten up your meatloaf with this tomato-free meatloaf recipe that features a spicy kick!
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Pear and vegetables transform boxed stuffing mix into something special.
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Parsley, shredded carrot, pimentos and white onion all play their part in making the dressing and the salad taste sensational.
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A tangy mushroom-Marsala sauce perfectly compliments the most tender of steaks.
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Ninette Holbrook won the Mezzetta Make That Sandwich Contest with this incredible recipe. The sandwich is sweet, salty, savory, and sophisticated.
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Use coconut milk for a tropical twist on classic flan.
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This delightfully tart and sweet Japanese-style cucumber salad is great anytime.