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Jicama adds a California twist to this fresh vegetable salad made with diced tomatoes, cucumber, bell pepper, and red onion. It's tossed with a lemon vinaigrette.
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This is a decadent lobster bisque that is surprisingly easy to prepare. Your guests will be impressed and feel pampered. I serve this with salad and hot, buttered French bread.
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A local winery/restaurant serves a stuffed eggplant appetizer that is so delicious. While trying to duplicate it at home, I found this Italian sausage and mozzarella cheese-stuffed eggplant to be one of our favorite dinners.
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This is a well received tossed broccoli salad with a Korean twist.
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Six gallons of chili! Pinto beans, ground beef, tomato and spices to feed a small army.
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Cooked shrimp marinated in ginger, lime juice, garlic, soy sauce and cilantro.
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Kidney beans, cabbage, and bacon are a great combination of flavors and textures. This crowd-pleasing salad brings them together with a creamy vinaigrette dressing.
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This copycat recipe for red relish is perfect for summer grilling as a condiment for burgers or anything else you like.
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These chewy, nutty, white-chocolate-dipped sweets are a little bit granola bar, a little bit trail mix.
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Simple recipe for delicious frog's legs that are breaded with cracker crumbs and cornmeal, then fried in oil.
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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.
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Pork tenderloin is marinated with soy sauce, oyster sauce, honey, and ginger in this easy outdoor dish. Serve it with your favorite salad for a tasty dinner.