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Antipasto ingredients are sliced and diced to make a fun, flexible chopped salad. We've thrown in our favorites, and so should you.
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This recipe is by Steven Raichlen and takes 1 hour, plus 3 hours' to 3 days' marinating. Tell us what you think of it at The New York Times - Dining - Food.
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This is my mother-in-law's recipe. It never fails and they are great!
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I find this to be the perfect time of year for carrot cake. It’s an ideal dessert for cookouts, picnics and graduation parties. This Carrot Cake is Gluten-Free...
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A touch of Dijon mustard adds a bit of zest to this delicious grilled chicken recipe.
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Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!
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This pretty strawberry dessert really hits the spot on a hot summer day.
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Succulent sea scallops might be mild in flavor, but when you dress them up with a balsamic glaze, they'll be a hit with dinner guests.
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Garlicky and peppery, this shrimp recipe will definitely be requested by your guests. Be sure to have some crusty bread to sop up the delicious sauce.
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Get Vanilla-Cookie Pudding Recipe from Food Network
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This recipe can be served hot or cold with a variety of different crackers or bread. It can be placed in a loaf of hollowed out sourdough bread; the bread can be used for dipping. Don't heat dip when in the bread; bread will become soggy. Heat the dip, and then fill bread.
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This recipe for beef jerky calls for soy sauce, Worcestershire sauce and liquid smoke for marinating before going into a dehydrator. I hope you enjoy this jerky as much as me and my family do.