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This version of the famously refreshing Spanish summertime punch uses white wine rather than red for a sweeter beverage. Serve over frozen grapes.
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This is crisp refreshing salad, perfect for a hot summer evening. The cabbage is shredded, the snow peas blanched, the carrots and peppers julienned, and the green onion diced. Everything is tossed with a vinegar and oil dressing and chilled.
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This recipe is traditionally served with German sausages.
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Fresh mussels are steamed in a cream broth flavored with fennel, tomato, and Greek ouzo.
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Corn tortillas are filled with shrimp, tomatoes, shredded cabbage, and seasonings then fried and served with tomato and cabbage salsa.
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Eggplant, zucchini, mushrooms, and tomatoes are baked with fresh herbs and chicken breasts, then topped with shredded cheese for a quick and delicious weeknight meal.
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This time of year most have a bumper crop of tomatoes. This is the perfect dish to use up some of the tomatoes! And the flavors are out of this world good!
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Prune puree or other fruit baby food and applesauce sweeten this moist cake.
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An easy Tuscan-style bean dip that's made in the food processor.
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Delightful toasted appetizer crostini made with fresh roma tomatoes and mozzarella cheese have all the flavor of a Caprese salad. The colorful little toasts are sprinkled with basil leaves and drizzled with olive oil.
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Get Focaccia Cloud Bread Recipe from Food Network