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This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
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Though an American cook (or even a French one) usually adds mayonnaise to the bowl when dressing canned tuna for a sandwich, Italian cooks invariably anoint theirs with olive oil instead Capers, olives and anchovy often join the festivities; here they are combined with garlic and parsley to make a zesty salsa verde Choose the best quality Italian or Spanish canned tuna—the extra cost is well worth it
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A pile of vegetables with rotini pasta and Feta cheese topped with dressing.
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These crab tartlets have long since been a family favorite and are requested often at holiday get togethers.
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Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works well on the side or as a main dish.
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Chicken, sausage, and okra gumbo made from scratch the old-school way, with a deep, rich roux and plenty of time for simmering.
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Get Steak and Black Bean Chalupas Recipe from Food Network
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Get My-Oh-Mahi! That's a Good Fish Taco Recipe from Food Network