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Chef John's quinoa tabbouleh, packed with chopped and blended herbs, offers a fresh, green base for any summer side salad or ancient grain bowl you want to build.
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Ham, beans and rice are featured in this hearty soup with tomatoes.
cooking.nytimes.com
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season The sauce works best with springy egg pasta, preferably homemade or a good purchased brand Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables
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Get Quinoa With Shiitakes and Snow Peas Recipe from Food Network
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This guacamole recipe mixes together ripe avocados, onion, crispy bacon, tomato, and chipotles in adobo sauce for a smoky kick.
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Milk chocolate and dark chocolate are mixed with crushed tea biscuits and raisins in a buttery batter in this easy chocolate tiffin recipe.
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Recipe for Vietnamese Dressing, as seen in the April 2007 issue of 'O, The Oprah Magazine.'
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Get Mussels in Spicy Red Sauce Recipe from Food Network
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This smooth and creamy dressing has the pungency of lemon juice and red wine vinegar and the sweet spiciness of oregano and garlic.
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Spam Musubi is a very popular Hawaiian snack that is just like sushi. Marinated sliced luncheon meat is quickly pan seared then placed on top of rice and wrapped in nori (dried seaweed.) Try it, you'll like it!
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An easy caramel sauce recipe made with cream, brown sugar, bourbon, and espresso for serving over cake or ice cream.
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A delicious sage, butter, garlic and cheese sauce makes a delicious side dish or complete meal!