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This recipe is by Elaine Sciolino and takes 1 hour and 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Mayonnaise and sour cream are the base for this olive dip seasoned with parsley, dill, and dried minced onion.
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Cold tomato vegetable soup, made with fresh, uncooked tomatoes, zucchini, cucumber, red bell pepper, celery, sweet onion, and garlic. Perfect for a hot summer day.
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This refreshing roasted sweet potato salad is accented with mangoes, avocado, cilantro, and habanero pepper for a spicy kick!
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This is an unusual kind of gravy with sliced wieners served over mashed potatoes.
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Indian fried rice made with long-grain rice, cumin, black peppercorns, and onions.
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.
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Canned tuna is seasoned with cayenne pepper, black pepper, parsley, and horseradish in this recipe for tuna loaf.
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Mozzarella and Gorgonzola cheese and sauteed onions, garlic and sun-dried tomatoes top this simple, upscale appetizer.
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Tahini is a sesame seed-based condiment used in Middle Eastern cooking; it has a rich, distinct flavour and is perfect for thickening dressings.