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This simple cobbler uses canned peaches and frozen blueberries covered by the easiest crumble topping, so you can have a taste of summer all year.
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This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A quick and easy spaghetti recipe with Italian sausage, Swiss chard, and sautéed cherry tomatoes.
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Lemon juice, mustard, ketchup, hot pepper sauce, and a few other easy ingredients are simmered for about 30 minutes before emerging as a delicious barbecue sauce for chicken, beef or pork.
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This light and refreshing avocado dip is made with several green food items.
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A straightforward hummus that may be augmented with roasted red peppers or olives. Serve with crackers, flat breads or on a pita with sprouts for a great light lunch.
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Use this delicious dressing on a fresh green salad.
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A double crust pie is filled with a creamy pineapple egg custard.
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Blue Moon is a great light summer beer and mussels are a great light summer meal. It is something of a classic to cook mussels in beer, but by adding ingredients...
Ingredients: mussels, beer, shallots, zest, butter
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Get Sparkling Red Sangria Recipe from Food Network
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Lemon juice, Worcestershire sauce, and garlic make a tangy marinade for pork chops for the grill.
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This is a great Fourth of July people pleaser. Or anytime, especially if you live under the hot Southern summer sun. Feel free to experiment with different flavors of sherbet!