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A very simple and tasty way to serve Brussels sprouts. Everyone asks for seconds when I serve these! Even the kids!
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This is a wonderful, tangy, spicy soup that sort of resembles split-pea. I sometimes add grilled chicken breast or cooked and cubed sweet potatoes for texture. Have fun with it!
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Whenever we think of tarragon and eggs, we think of Bearnaise sauce, and this recipe takes you through the process wonderfully. You 'll need a double boiler and a bit of patience, but the rewards will be delicious. Perfect over fresh asparagus or eggs Benedict.
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A chilled combo of garbanzo beans, tomatoes, green bell peppers, and other flavors of summer!
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A very easy yet really interesting way to prepare this fish. Tilapia fillets are simmered in a seasoned coconut milk sauce for a luxurious flavor. These will look beautiful served over a bed of rice. Adjust the amount of spice to your liking by adding more or less red pepper flakes.
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This simple marinade is made from ingredients many people have on hand (vegetable oil, soy sauce, Worcestershire sauce, wine vinegar, lemon juice, and seasonings), and can be prepared in minutes.
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This hummus comes with raves attached to it. Everything goes into the food processor and is swooshed into a fabulous consistency. Try it with some toasted pita bread.
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It is a delightful seafood dish that works beautifully with the Mizithra undertones. Plus, it's terribly easy to make.
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This salad has the perfect coleslaw taste. Very, very creamy with a bit of sweet/tartness stirred in. Everything is stirred into one bowl, and then chilled before serving. Makes six generous servings.
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Small zucchinis are stuffed with basmati rice, ground lamb, and mint in this Middle Eastern dish.
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Here is a recipe for an amazing grilled salsa. Great smokey barbecue flavor with a nice amount of heat, but that's only if you add the jalapeno pepper. This goes...