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This is the culmination of dozens of salsa experiments. If you like hot green salsa, this is something you should try. This looks hotter than it really is.
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This flavorful pesto with spinach, parsley, walnuts, and Parmesan cheese will spruce up any bowl of pasta and is quick and easy to make.
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Use cream of mushroom soup to make a simple, creamy sauce to serve atop these fun pastry and beef pinwheels.
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Grilling the corn before tossing into the salad adds a delicious charred flavor to an otherwise simple dish.
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Fresh Meyer lemon juice adds brightness to this rich blue cheese dressing made with a blend of mayonnaise, Greek yogurt, and mayonnaise.
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A recipe I know all Filipinos are proud of! Lumpia (shanghai type) is a type of egg roll, except it's mainly filled with meat. You could use pork or beef or both! It's a yummy recipe and great to serve as finger food. I like to use both beef and pork but you can substitute one for the other. VERY EASY!
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This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavor!
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Salmon fillets are marinated in an Asian inspired sweet and spicy marinade before grilling.
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Middle-Eastern style puff pastry pockets filled with cheese. Great served as an appetizer or the traditional Israeli way for breakfast with salad, olives, cheese, and plain yogurt. Could also be filled with leftover mashed potatoes, or a spinach and feta mixture.
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Get Green Salad with Blue Cheese Dressing Recipe from Food Network
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My Bavarian Oma made these large dumplings to accompany roast pork or game dishes, any meat with gravy, or with mushrooms in a creamy sauce. Serve one dumpling alongside your meat, and cover with a little gravy.
cooking.nytimes.com
This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.