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This incredible concoction of roasted peppers, eggplant and tomatoes is simmered with cayenne and tomato paste. It can be spooned onto a crisp bowl of greens, tossed into hot pasta, or spread on toasted rounds of French bread.
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Dress up traditional sangria by adding green and red grapes, plus diced apple, lemon and lime to a sparkling pink mix of rum, brandy, white Zinfandel wine, and lemon-lime flavored soda.
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Acai-pomegranate juice is paired with vodka, Cointreau®, and Chambord® to make this cosmopolitan-inspired cocktail, perfect for holiday gatherings.
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This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. Recipe By: Grace Parisi Servi
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Get Grits and Grillades Recipe from Food Network
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This Thai shrimp and clam curry with lime and basil gets a subtle kick from red chile paste; spoon over brown rice for a satisfying dinner.
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Filipino comfort food doesn't get better than this beef giniling (afritada) recipe, full of vegetables, raisins, and ground meat.
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A great side dish or as a lunch, this quick and easy edamame salad is made with black beans and corn covered in ginger-sesame dressing.
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A pasta salad filled with colorful veggies gets its flavor from fat-free Italian salad dressing and an envelope of Italian salad dressing mix, so it's on the lighter side.
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A light, crispy salad with a combination of sweet, sour and spicy to welcome the warm weather. It has shrimp, cucumbers, bell peppers, shallots, chili peppers...