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cooking.nytimes.com
This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Smoked salmon takes center stage folded into mayo, lemon juice and McCormick® Guacamole Seasoning Mix. Serve with crackers, crusty bread, sliced apple or pita chips.
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Get Faces in the Dark Recipe from Food Network
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A vodka martini is sullied with olives and brine from the olive jar. It can be served on the rocks, or strained into a chilled cocktail glass.
Ingredients: vodka, vermouth, brine, green olives
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My father and uncle (see 'Dan Fay Martini') loved their martini's. Having sampled both of their recipes, more than once, I found myself making variations to their wonderful concoctions. Here is my latest variation in the tradition of the 'Fay Martini.'
Ingredients: gin, green olives, olive, garnish
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This is a quick and easy appetizer. Make it ahead and then spread on lightly toasted baguettes and top with fresh crab and scallions. It is easy and quick...
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Cooked asparagus, diced English cucumber, and green onion are folded into long-grained rice and chilled. The dill/mustard vinaigrette is chilled as well. Just before serving, the dressing is folded into the rice salad and served in a bowl lined with lettuce leaves. Wonderful.
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Mercedes grew up eating this dish, and she loves making it with freshly shelled beans. Her children love to shell the beans, and fresh beans make it quicker to prepare than using dry ones.
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This is an ideal make-ahead brunch recipe; the luscious ratatouille tastes even better when made the day before.
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A piquant marinade makes elegant Cornish game hens a treat to grill.