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cooking.nytimes.com
Whether Lyon ever was the gastronomic capital of France is debatable, but it sure has spawned some great dishes, including salade Lyonnaise, not the most simple salad ever made but one that approaches perfection in a way others do not The combination of bitter greens (traditionally frisée, though escarole, dandelion, and arugula all work beautifully), crisp bacon, barely cooked eggs and warm vinaigrette is really unbeatable.
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The Nepalese version of scrambled eggs: fried red onions, exotic spices and fresh coriander combined with fluffy scrambled eggs. Served on toast these eggs make a great breakfast treat.
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Confetti spaghetti pasta salad has plenty of diced veggies, crabmeat, and tuna for a hearty summer salad.
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This salad has crunchy green beans and creamy blue cheese and is full of flavor.
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Recipe for Tiny Mint Chicken Burgers, as seen in the May 2007 issue of 'O, The Oprah Magazine.'
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Mashed avocado and bacon add great taste and texture to deviled eggs in this quick and easy recipe that takes them to a new level.
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These garlic shrimp were among tapas dishes we had at a Tapas bar in Spain. Also good as an entree served over linguine
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Check this and more recipes on my blog!! http://springofacuriouseed.blogspot.com
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Get Grilled Flatbread with Pork and Pineapple Recipe from Food Network
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Get Game Day Guacamole Recipe from Food Network
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Chef John uses honey to sweeten his version of this all-purpose barbecue sauce which he highly recommends drizzling over pulled pork.
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Traditional guacamole becomes a Hawaiian-inspired treat with the addition of fresh, sweet mango and pineapple chunks. Diced cucumber imparts an even more refreshing flavor. Mahalo!