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Grits are cooked with garlic flavored processed cheese, and served with sauteed shrimp and tomatoes.
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This sandwich illustrates that, by just doing a little more, you can take a standard sandwich to a higher realm.
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Grilled mahi mahi is based with a mixture of lime juice, garlic, soy sauce, and brown mustard for a tasty fish entree.
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From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce.
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Fresh tuna steaks are first rubbed with a bold blend of spices, then seared to a delicious medium-rare.
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In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice, and an anchovy to make a terrific Caesar-style dressing.
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These crostini-type appetizers are simply slices of sourdough bread rubbed with garlic cloves and topped with sliced mozzarella cheese, a few basil leaves, and slices of ripe tomato. A drizzle of olive oil and a sprinkle of salt and black pepper finish the caprese salad appetizers.
cooking.nytimes.com
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce So you say: “Manicotti That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it
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Cooked brown rice adds extra taste and texture to this versatile bread.
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Grilled rock lobster tails with seasoning. These take very little cooking time, yet are so good!
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Portobello mushroom caps are flavored with an Asian-inspired marinade. Serve as steaks or on hamburger buns.
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Dijon mustard provides a slight tang that really kicks these family-favorite potatoes to the next level!