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Three kinds of pepper turn up the heat in this creamy shrimp and scallop sauce. Fresh basil, thyme and parsley add just the right counterpoint, while Swiss and Parmesan cheese add their own sharp flavors. Perfect over fettucine!
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A few fresh ingredients combine with canned clams and oysters for a superior seafood bisque.
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These lamb burgers are seasoned with oregano, red pepper flakes, mint, and sherry.
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This crowd-pleasing vegan take on the green bean casserole uses cashews to recreate the creamy goodness found in this traditional family meal.
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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.
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Sweet plantains are the perfect match for the spicy salsa in this wrapped sandwich.
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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
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Jambalaya doesn't get any easier than this Instant Pot(R) version, full of andouille sausage, shrimp, chicken, and plenty of vegetables.