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Rainbow pasta dotted with green peas, crunchy bits of celery, and imitation crabmeat is wrapped in a creamy dressing with a touch of sweetness.
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Pork chops are rolled around apple and cheese before cooking on the stovetop. This is a great autumn dish that is wonderful served with brown rice.
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This colorful salad tastes as good as it looks. The dressing is sweet and creamy and poppy seeds add a peppery punch.
cooking.nytimes.com
Sauce gribiche has a category problem — is it a vinaigrette, a mayonnaise, a condiment, a sauce — but that liability turns out to be its strongest asset; it can be used as you would any and all of those ways It’s just delicious, and it makes whatever it lands on even more so
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Mango and shrimp salad with mint and lime dressing is a refreshing salad to prepare on hot summer days.
cooking.nytimes.com
This recipe is by Trish Hall and takes 25 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This Thai-inspired recipe combines the flavors of the grill with Thai red curry beef to create an unbelievably delicious flank steak.
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Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen.
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My recipe is reversed engineered from the many Salvadoran curtidos I've tasted around the Los Angeles area. Most internet recipes don't allow enough pickling...
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This one is a salad that has a great combination of sweet and sour. It is great with chicken or any simple entree. I am always trying to make up new, crazy, salads and this one has been a work in process for 10 years. The fresh dill is not a necessity if you have a hard time finding it but if you do care to splurge on fresh herbs, it adds a great flavor!
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Poaching is an easy technique to have in your back pocket for moist, flavorful salmon every time. Here, the poaching liquid and cream sauce are infused with fresh rosemary.