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Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
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This recipe is a delicious and creamy dish with both shrimp and chicken. Serve with a loaf of crusty bread and a tossed green salad, if desired.
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Steam-frying uses less oil than stir-frying, but makes a tastier side dish than basic steamed vegetables. Use any vegetable to make a quick, easy side dish for weeknight meals!
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This new school staple makes you feel super healthy and tastes great!
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A lime chicken filling with vinegar, sugar, green onion, oregano and light seasoning makes these soft tacos citrusy-good!
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Chunks of sweet apple balance out the flavor of the spicy Korean red pepper paste in this easy to make meal.
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We have a large garden and I love to use all the fresh vegetables I can, a lot of the ingredients in this salad we have in our garden, it is so good.
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These lamb burgers are seasoned with oregano, red pepper flakes, mint, and sherry.
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I got inspired to make this when I ordered mango salsa with chips at a restaurant. I thought this would pair really nicely with any fish preferably Mahi Mahi...
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Pork tenderloins are pounded flat, spread with olive tapenade, and blue cheese, then rolled up and roasted. A Dijon-lemon sauce finishes this elegant dish. Your guests will surely be impressed!
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Orange, yellow, and red peppers are tossed with an olive oil and vinegar dressing and tricolor pasta.
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A recipe for thinly pounded, seasoned chicken breasts sautéed until golden brown and served with an easy lemon and caper pan sauce.