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A rich reward for picking your way through the thorny brambles. Use your choice of fresh raspberries, blueberries, blackberries, boysenberries and/or chopped pitted cherries. If you don't want to use alcohol, you may substitute orange juice.
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Featuring a marinade of cilantro, white balsamic vinegar, lemon juice, sugar, and garlic, this salmon is sensational grilled or broiled.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Frozen sugar-coated grapes are a perfect after-school snack, party appetizer, or late-night snack.
Ingredients: green grapes, grapes, sugar
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A rich chowder made with white kernel corn, fresh cracked crab meat, and green onions in a soup base of whole milk and half-and-half.
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The best egg foo young I have ever had. Hope you enjoy it too! To serve, place the egg patty over steamed rice and serve with the sauce on top.
www.chowhound.com
This grilled lamb kebab recipe is marinated in yogurt, cumin, and a touch of vinegar for flavor and tenderness when grilled.
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This fresh and different salad combines spinach leaves with hearts of palm, creamy avocado pieces, tomatoes, and mushrooms. Served with a sweet and spicy vinaigrette.
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This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!
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Shrimp in a spicy peanut sauce are served with rice noodles, cilantro, peanuts, and yogurt for a refreshing Thai-inspired meal.
www.delish.com
Sweet plantains are the perfect match for the spicy salsa in this wrapped sandwich.
cooking.nytimes.com
This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic