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You won't miss the meat in this version of a classic Italian restaurant dish.
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Recipe for Arugula Salad with Honey-Glazed, Bacon-Wrapped Shrimp, as seen in the April 2009 issue of 'O, The Oprah Magazine.'
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Seasoned petite potatoes are roasted with bacon and onion and tossed with Parmesan and lemon zest in this hearty farmhouse potato dish.
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Seasoned shrimp and vegetables are baked together on a sheet pan while tortillas warm in the microwave for these easy weeknight fajitas.
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When it comes to panini, a grill pan gives the sandwiches their stripes but you can use a skillet; feel free to add your favorite fillings.
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Sweet potatoes make a perfect summer treat, especially with a nice twist by using lime zest! Boiling the potatoes before hand allows them to cook perfectly once in the oven. This pairs well with seafood and burgers alike.
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This is an easy alternative to boring chicken or tuna salad.
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Thyme-scented quinoa pilaf with fresh vegetables, cooked until they are just tender, is kosher for Passover.
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Get French String Bean Salad Recipe from Food Network
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Whether you make it with the shells on or off, Chef John's Hawaiian garlic shrimp scampi is a garlic and shrimp lover's dream!
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A flavorful dressing for a pasta salad. With the combination of mayo and olive oil, a light and creamy dressing is created that allows the flavor from the herbs to come through to provide a burst of flavor.
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This soup can be frozen for up to three months; to serve, defrost, and warm on the stove, over low heat. The soup gets its rich taste from caramelized onions.