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cooking.nytimes.com
This is not your mother's mayonnaise-laden tuna salad, but it's just as easy to prepare Here's what you do: stir together some canned tuna, garlic, lemon juice, red onion, black olives, capers and fresh parsley, then spread it on buttered toast Top it off with a round of ripe tomato or slivers of avocado and another slice of toast
www.allrecipes.com
A great and easy way to add some flavor to your hamburgers!
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These garlic-and-cayenne-stoked chicken breast morsels are baked instead of fried for a low fat version of Buffalo Wings.
cooking.nytimes.com
When I lived in France, in the ‘80s and early ‘90s, I hardly ever ate avocados Those sold in the markets were smooth, thin-skinned varieties grown mostly in Israel They were watery, not as creamy or nutty-tasting as Haas avocados, the dark, pebbly-skinned variety that we get in California
www.allrecipes.com
Red potatoes grilled or baked with Vidalia onions, and seasoned with rosemary.
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Almonds, roasted red peppers, mayonnaise, and Parmesan cheese are blended together creating a quick and easy pepper dip great with pita.
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Chicken breasts brushed with garlic and olive oil, then rolled up with prosciutto and simmered in a savory herb wine sauce.
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Crisp, crumbly bacon is mixed into seasoned ground venison to make the best burgers you've ever tasted!
www.foodnetwork.com
Get Neely Family Spicy Fried Chicken Recipe from Food Network
cooking.nytimes.com
Tunisians often add tuna to their frittatas I’ve tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
www.allrecipes.com
Make your own homemade blue cheese dressing quickly and easily with this recipe.
www.chowhound.com
My love of all things beer, drinking, marinating, and brewing.