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Fresh tomatoes and mint are whisked together with extra virgin olive oil and white wine vinegar in this refreshing sauce.
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These cookies use corn oil instead of butter, which makes them great for spur-of-the-moment baking.
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Chorizo, a dried Spanish sausage, gives a big boost of flavor to delicate cod.
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Corn flakes in the batter give extra crunch to homemade fried chicken.
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Keep your cool this summer by turning off the oven, without sacrificing delicious meals.
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Roasted eggplant in a French roll with feta cheese, basil and garlic mayonnaise. This was my favorite sandwich of all time, adapted from a cafe at the University of California, Irvine.
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Grilled chicken marinade, made with red wine vinegar, soy sauce, olive oil, and seasoning, is a simple and flavorful way to enjoy chicken in the summer.
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A perfect accompaniment for baked, grilled, or poached fish.
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Adjust the chicken broth amounts to give this stew the consistency you desire.
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Vegetarian lettuce wraps are filled with tofu, cucumber, radishes, water chestnuts, and tomatoes. Great for a light appetizer!
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Get Kebbe Be Sayneyeh Recipe from Food Network
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Rump roast is cooked with Italian salad dressing mix and seasonings until it is tender enough to shred with a fork.