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This recipe is by Sara Dickerman and takes 3 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: celery, watermelon, cucumber, salt, sheep
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Chef Kerry Simon of Simon at Palms Place in Las Vegas grills the steak and vegetables over a hot charcoal fire.
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Ground beef is simmered with bell pepper, garlic, tomatoes, kidney beans and chili powder in this easy chili.
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Summertime is the right time for cucumber and tomato salad. This one is dressed with a basic homemade salad dressing.
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Here's a quick recipe for a light and tasty pasta dish which combines the sweet tang of tomatoes and the peppery bite of watercress.
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Get Spaghetti with Pinot Grigio and Seafood Recipe from Food Network
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Get Fusilli with Spinach and Asiago Cheese Recipe from Food Network
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Tart grapes and cooling cucumbers replace tomatoes in this cold soup.
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This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
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This crunchy cashew salad is loaded with colorful bell peppers, avocado, grapes, and feta cheese for a salad the whole family will love.
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Combine two classics to make a delicious summer salad. This dish is best served immediately, while the bacon is still warm. Plus, get more potato
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Make plenty of this cheesy chicken and rice dish, as leftovers reheat well.