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This recipe uses crushed red pepper for a bit of Louisiana heat in a pasta dish with shrimp, asparagus, and red bell pepper.
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Sliced zucchini coated in butter and lemon pepper and baked.
Ingredients: zucchini, butter, lemon pepper
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Whole wheat linguine is tossed with thin pieces of ham, toasted walnuts, and shallots, then sprinkled with freshly shredded Parmesan cheese and parsley in this easy pasta skillet that's great the day after a big ham dinner.
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Get Cucumber-Dill Yogurt Dip Recipe from Food Network
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This is a simple tomato soup recipe with lots of tomato flavor. It's vegan and leftovers make a great lunch the next day.
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Your typical takeout order has nothing on this homemade version.
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These grilled beef burgers include the Asian flavors of hoisin, Sriracha sauce, and sesame oil with a little crushed red pepper for some added heat.
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A slightly different Asian pasta salad features ground beef and shell pasta combined with napa cabbage, carrots, and green onions, tossed in a tangy red wine vinegar and soy sauce dressing.
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This recipe is by Dana Bowen and takes 5 to 6 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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This classic potato salad that can be found on Italian tables from the North to the South is naturally vegan. Italians like to add cooked green beans, as well.
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Now here's a dish that will knock your block off. It's a spicy taste of chinese street food, and it's sure to be a favorite with any lover of good food. Serve...