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Ready in under 30 minutes, these delicious blueberry muffins made with whipped cream cheese and fresh blueberries will wow your whole family.
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This salad is shaken, not tossed. All the ingredients - arugula, cherry tomatoes, pine nuts, Parmesan cheese and an oil and vinegar dressing - are combined in a plastic bowl with a lid and given a few shakes. Topped with avocado slices, it is very presentable for guests.
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Sardines are simmered with onion and tomato and served over white rice for an Island-style meal perfect as breakfast with a cup of coffee.
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This Ginger Glazed Mahi Mahi is bursting with flavor and combines both sweet and sour taste sensations. The 30 minute prep time includes 20 minutes to marinate. This recipe is a snap and so delicious. You'll love it!
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I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious!
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On Man vs. Food and Man vs. Food Nation, Adam Richman travels around the US eating huge quantities of hearty food.
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This citrus-spice mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.
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When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference.
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Get P. R. Pernil Recipe from Food Network
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Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.
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This is a really tasty, colourful, and quick side dish or a fast meal for those on the go. I make this about once a week and it is great reheated with a sprinkle of Parmesan.
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In Arizona, you can find traditional Native American foods on some menus, including this Indian fry bread served at the Hyatt Regency Scottsdale Resort and Spa.