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Pressed ham is simmered in a sauce made with ketchup, vinegar, mustard, and brown sugar to make these Pittsburgh favorites.
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Arugula pesto is peppery and bright. The trick is to blanch the arugula and squeeze it dry, so when you blend it with the pine nuts, garlic, olive oil, and cheese, the resulting pesto isn't too wet.
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These are veggie burgers with a kick! Shredded carrots and zucchini are combined with tofu, onion, celery, egg, bread crumbs, basil and curry paste. Serve on a bun, if desired.
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A zesty variation on boring old chicken breasts. A great way to please someone who loves spicy food without going to a whole lot of trouble.
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Tiny yellow or red-fleshed potatoes are boiled until tender, smushed a little bit, then drizzled with an herb-infused oil and balsamic vinegar seasoning. The potatoes then get a trip through a hot oven to crisp up.
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Get Ichi-Roll Recipe from Food Network
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Tomatoes and basil, fresh from the garden, are tossed with olives, bell peppers, rotini pasta, then dressed with a creamy, piquant blend of mayonnaise, red wine vinegar and garlic. Let the salad chill overnight to bring out the snappy flavors.
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Get BBQ Vegetable Medley Recipe from Food Network
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Take a bite straight out of your childhood with this nostalgic and delicious orange- and vanilla-flavored cheesecake.
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These gluten free, grain free and high protein Stuffed Peppers are quite colorful and festive, and mighty tasty!
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This is a traditional crawfish dish in New Orleans. This dish can be spicy or mild depending on the amount of red pepper flakes you use, so be careful.
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Shrimp, bell peppers, and jalapeno are tossed with olive oil and fajita seasoning in this quick and easy recipe for sheet pan fajitas.