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Marinate your salmon fillets in a mixture of soy sauce, brown sugar, honey, and red pepper flakes for a tasty glazed main course.
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This recipe is by Suzanne Hamlin and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This colorful salad of roasted asparagus and green beans with cherry tomatoes, onion, and fresh parsley is delicious served warm or cold.
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Get Grilled Fennel with Grilled Jalapeno Sauce Recipe from Food Network
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This is a warm salad: cooked mushrooms poured over mixed greens. The warm mushrooms are supposed to wilt the lettuce a bit.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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This recipe is by Sam Sifton and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Toss hot, cooked pasta with cream and parsley, spoon the rich shrimp with champagne and cream sauce over the pasta, and top with Parmesan cheese for a meal made for a king. Simple to make, especially if you purchase shrimp that has already been peeled.
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This bean soup uses mung beans simmered in chicken broth with prawns and diced pork.
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Tuna, pine nuts and feta cheese are tossed with olives, garlic, parsley and fresh basil in this sensational pasta salad. You can also serve it hot.
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A grilled halibut recipe with a fresh corn salsa made all in one grilling session.
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This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!