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This is a quick and easy salad idea with a homemade vinaigrette drizzled over a mixture of lettuce, mandarin oranges, and almond slivers.
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This simple orange-flavored cake recipe has the distinct flavor of olive oil and texture of cornmeal for a unique and elegant dessert.
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Pastrami is a Romanian specialty adapted from Turkish basturma.
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Chickpeas (garbanzo beans), turnips, and corn combine in this warming meal. It's a meaty dish, with a hint of curry and cumin flavor. Serve on it's own or on some basmati rice. I hope you enjoy it as much as I do!
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Pasta, bell peppers, onion, and grilled chicken are tossed in a spicy mayo, blue cheese and wing sauce dressing. This is a pasta salad for Buffalo wing lovers.
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This bright and colorful salad is perfect for picnics on hot days because it's easy to make and has no mayo.
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Fire up succulent salmon with an exciting blend of Cajun-style spices!
cooking.nytimes.com
Summer corn and clam chowder is like a clambake in a bowl, emphasizing the sweetness of each ingredient To give the chowder a somewhat Italian slant and to magnify the corn flavor, a handful of polenta is used to thicken the broth slightly, as is the case with certain Tuscan vegetable soups Steam your own clams, if possible, or buy chopped clams from the fishmonger.
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"I started making these fish cakes to use up leftover bits of salmon and potato," says Sera Pelle, who enjoys them for breakfast or dinner.
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Eggs combined with Butterball Smoked Sausage and vegetables provide a colorful and tasty dish for breakfast or brunch.
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A popular Jamaican appetizer made with dried salted cod (bacalau or bacalao). The cod should be soaked overnight before using. Serve the fritters with a spicy dipping sauce.