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This full-bodied guacamole tastes great on grilled hamburgers, chicken breasts, or even potato chips. The wasabi powder adds a great twist, but you can substitute prepared horseradish if desired.
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Swap cauliflower and cucumber for the traditional seafood ingredients for a spicy vegetable-filled version of ceviche.
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Chef John's take on Thai-style sweet chili sauce, or Nam Jim, is sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. This sauce is great on grilled chicken and pork.
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This recipe is by David Tanis and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Packin' A Punch Broccoli Slaw Recipe from Food Network
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This is a simple recipe for a tender and well-seasoned beef tenderloin.
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This blueberry, coconut, and pistachio chocolate bark is pretty to look at and tastes delicious. Other dried berries can be used as well.
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This crunchy baked seasoned cracker dish can be used as a side dish, a dressing or a stuffing.
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A yummy, easy salad with candied walnuts, cranberries, Gorgonzola cheese, mixed greens, and a raspberry vinaigrette. It's always a big hit and is requested by my friends and family constantly!
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Using Parmesan cheese gives a little more texture to breaded chicken.
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Rich with color and texture, and boldly flavored with fresh blackberries and feta cheese, this salad is one of the most wonderful we have enjoyed!
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This Greek recipe for lima beans uses canned chopped tomatoes, fresh garlic, and fresh dill to make a tasty side dish.