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Tortilla pinwheels is an easy and delightfully different appetizer. It can be changed according to tastes and ingredients on hand.
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When the chef Tony Maws’s grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights) It’s a Sephardic take on his grandmother’s tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed
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Mediterranean flavors are showcased in this wonderful pasta salad made with lentils, kalamata olives, crumbled feta, red onion, and fresh herbs.
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These Greek-inspired shrimp wraps with olives and feta cheese are served in romaine lettuce leaves, making them a good choice for a low-carb meal.
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An easy to make great tasting combination of blue cheese and green olives. Once you start eating this you won't stop! I like to spread it on thin wheat crackers.
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Get Paella on the Grill Recipe from Food Network
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With beans, potatoes, olives, and tuna, this classic salad doesn't rely on lettuce for crunch.
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These veggie burgers have no soy in them, instead using cashews, almonds, rice, and pinto beans to deliver a meat-free burger option.
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A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors.
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Get Queimada Recipe from Food Network