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This is a 'make a day before' recipe that is out of this world! Very rich and great for parties or get togethers as it makes a lot. Serve on crackers.
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An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
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Easy appetizer of garlic seasoned tomatoes on sliced baguette.
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Keep these around with some vodka for an instant cocktail hour.
cooking.nytimes.com
Whitney Otawka, whom you may remember from "Top Chef" or Hugh Acheson’s Five & Ten restaurant in Athens, Ga., cooks at the Greyfield Inn It’s the only place to stay on Cumberland Island, the largest barrier island off Georgia’s coast The farmers who live there grow sugar snap peas, which she welcomes as one of the early tastes of spring
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This orzo and brown rice basmati pilaf with chicken broth, pattypan squash, red bell pepper, fresh thyme, and Parmesan cheese makes a delicious anytime side dish.
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Chicken breasts are simmered in a creamy pink sauce with sun-dried tomatoes and roasted red peppers, then served on green spinach fettuccine for a colorful and delicious main dish.
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Get Atomic Ahi Poke (Spicy Ahi Poke with Chili Water) Recipe from Food Network
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These tasty garbanzo bean burgers are quick, healthy and cheap. Served with either a nice green salad or a bun with salsa or mayo, they make a nice main meal or party snack.
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This is a refreshing change from your usual lettuce salads. Fennel is excellent for your digestion too!
cooking.nytimes.com
This recipe is by Trish Hall and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.