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This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.
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Lots of lemon juice, black pepper, mustard, miso, and mayo are all it takes to season wild salmon fillets baked in a hot oven.
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Crisp and addictive, these sea salt and pepper potato chips are simple to make and even easier to eat!
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Chicken tenderloins, bell peppers, and onion are sauteed in this quick and easy recipe for chicken fajitas that's perfect for Mexican night.
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These simple-to-make pickled eggs are a great snack along with pretzels.
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Vinegar and spices make these pickled eggs perfect for salads and party platters.
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Get Jalapeno Pickled Shrimp Recipe from Food Network
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Get Pickled Blackberry Cocktail Recipe from Food Network
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Enjoy these pickled eggs with a rosy complexion courtesy of beet juice.
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Shrimp season is summer and fall in marshy coastal Georgia and South Carolina and in the Louisiana Gulf If you can find shrimp from any of those places at those times of year, get enough for eating for several weeks, and make this marinated or pickled shrimp, which lasts that long There is a version of a recipe for this everywhere, over eons, including in Sciappi’s "The Works." His recipe is for a fish called gilthead, but the method and result are almost identical
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This is a recipe for Amish style pickled eggs that are yellow in color. They go nice with the red beet pickled eggs!
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Get Quick-Pickled Zucchini Recipe from Food Network