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As an appetizer or light lunch, these mini pizzas are easy to make and use readily available ingredients. Blue cheese adds a unique flavor, and pita bread is the perfect crust.
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Shrimp is simmered in ale with Portuguese pimenta, parsley, and paprika in this flavorful dish that's simple enough for a weeknight.
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Hearty tubes of manicotti are stuffed with a rich blend of ricotta and Romano cheeses, spinach, eggs, onion, garlic and thyme, drizzled with a simple tomato sauce, sprinkled with mozzarella and baked until bubbly.
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Lamb meat is cooked with vegetables and seasonings until very tender.
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Grilled rock lobster tails with seasoning. These take very little cooking time, yet are so good!
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I invented this one day when I had leftover mango and pineapple juice. A spoonful of cream of coconut added the sweetness and special flavor with a tropical flare. You may use frozen pineapple juice ice cubes instead for more of a slush drink (about 8 pineapple ice cubes). Enjoy!
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.
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I love wraps, but am allergic to mayonnaise, so I designed this wrap to be glued together with melted cheese instead.
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Get Cava Sangria Recipe from Food Network
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Get Cilantro-Lime Rice Recipe from Food Network
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These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages A quick slaw of cabbage, carrots, mayonnaise and pickled peppers adds a moist and spicy crunch.