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Simmer chopped clams, clam juice and parsley in an olive oil and garlic base, then toss with hot linguini and dinner is served.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.
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Fresh pears, green bell peppers, and jalapenos form the basis of this interesting relish that's put up in jars.
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These biscotti are wonderfully aromatic, thanks to anise seeds and orange zest.
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A fluffy chocolate and marshmallow cream filling tops a graham cracker crust for a dessert that's been a family holiday favorite for over 50 years.
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Garlic mayo with hint of paprika.
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Pungent onions turn luscious, soft, and slightly sweet when slowly cooked with sugar and almonds.
Ingredients: onions, butter, sugar, water, almonds
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These bay scallops, served with mushrooms and buttery bread crumbs, pair perfectly with a flinty Chablis.
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Sesame seed batter gives a new twist to these favored munchies.
cooking.nytimes.com
This is not like the egg salad you get at the local deli (hard-cooked eggs, lots of mayonnaise, celery) It is creamy, but the dressing is yogurt-based, and the salad is packed with lots of vivid, fresh herbs.
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This casserole is a good way to use your colored Easter eggs that the Easter Bunny brought your kids!
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These sensational southwestern-style grits are baked with cheese, eggs, hot pepper sauce, and green chiles. Makes a terrific brunch treat.