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Chunks of chicken coated in barbeque sauce are an irresistible topping for pizza!
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A delicious chilled salad of white kidney (cannellini) beans and shrimp with a zesty herbed dressing. This may be eaten immediately, but is best when left refrigerated several hours, or overnight.
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There are a lot of different ways to prepare salsa; this recipe puts a twist on the classic Mexican food item with the addition of avocado.
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A refreshing mix of crunchy cucumber and watermelon, tomato, and a little mint and ricotta salata cheese.
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In this easy to prepare recipe, an onion sauteed in butter and thyme is combined with white wine and beef broth. Serve in individual portions topped with a baguette slice and melted mozzarella cheese.
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In a salt brine with spices, pickling cucumbers take just a week or so to turn into crunchy, delicious pickles in this easy Chef John recipe.
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Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
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Two steps -- boil and toss -- lead to a pasta with varied tastes and textures, from sweet shrimp and fresh mint to creamy feta and crunchy snow peas.
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Allow two days for the hard boiled eggs, chopped onion and canned beets to marinate in a cooked brine of vinegar, sugar, bay leaf and cloves.
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Mix up a tasty blend of spices and seasonings to make your own pickling spice mixture.
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When Lynn serves this dish to family or friends they think shes slaved all afternoon in the kitchen.